Ingredients
3/4 cup finely chopped guanciale or pancetta (3 1/4 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
1/2 teaspoon fennel seeds, crushed
3/4 cup dry vermouth
8 ounces cleaned squid bodies with tentacles, bodies cut into 1/4-inch-thick rings
2 pounds cockles, scrubbed well
Coarse salt
1 pound linguine
Preparation
Cook guanciale in a large pot over medium heat until crisp, about 15 minutes. Transfer to a plate using a slotted spoon. Heat oil in pot. Cook garlic, red-pepper flakes, and fennel seeds until golden and fragrant, about 2 minutes. Add vermouth. Bring to a simmer. Add squid. Cook until just cooked through, about 1 minute. Transfer to plate with guanciale using slotted spoon.
Add cockles to pot. Cook, covered, until opened, 5 to 6 minutes; discard any unopened ones.
Meanwhile, bring a large pot of salted water to a boil. Cook linguine until al dente. Drain, reserving 1/2 cup cooking liquid. Mix guanciale, squid, pasta, and reserved cooking liquid into cockles. Drizzle with oil.
