Linguine With Cockles And Guanciale "In Bianco"

Name: Linguine With Cockles And Guanciale "In Bianco"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Pasta; 2 tablespoons extra-virgin olive oil; 1/4 pound guanciale, diced; 1/4 cup diced vidalia onion; 6 cloves garlic, thinly sliced; red pepper flakes, to taste; 1/2 cup dry white wine; 32 cockles, cleaned; 4 tablespoons unsalted butter; 1 pound linguine; 1/4 cup finely chopped italian parsley; Pangrattato; 1/2 loaf of good crusty bread; 2 cloves garlic, crushed; 1 small bunch thyme; extra-virgin olive oil; salt, to taste

Servings: persons

The Pasta
2 tablespoons extra-virgin olive oil
1/4 pound guanciale, diced
1/4 cup diced vidalia onion
6 cloves garlic, thinly sliced
red pepper flakes, to taste
1/2 cup dry white wine
32 cockles, cleaned
4 tablespoons unsalted butter
1 pound linguine
1/4 cup finely chopped italian parsley
Pangrattato
1/2 loaf of good crusty bread
2 cloves garlic, crushed
1 small bunch thyme
extra-virgin olive oil
salt, to taste

1
Start by making the pangrattato. Cut the bread into small cubes and grind in a food processor until you get breadcrumbs with a good texture to them... nothing too fine. Heat a generous amount of oil in a large pan and add the garlic and thyme. Once the garlic gets golden, add the breadcrumbs and toast them in the oil until they are nicely browned. Discard the garlic and herbs, season with salt, and transfer to a plate lined with paper towels. Once cool, transfer to a bowl.
2
Bring a large pot of copiously salted water to boil.
3
Heat a large pan over low heat and render the fat from the guanciale for a bit. Turn the heat up, add the onion, garlic and red pepper flakes, adding a couple of tablespoons of oil if necessary. Saute until the onion is just golden.
4
Drop the pasta and get it cooking. You will want to remove it 1 minute short of al dente, so time the next steps appropriately.
5
Add the cockles, wine and butter to the pan and bring to a boil. Cook uncovered, just until the cockles open.
6
When just shy of al dente, drain the pasta and add to the pan. Splash the pan with reserved pasta cooking water to loosen the sauce up. Add parsley and toss on high heat for about a minute.
7
Transfer to a serving bowl, positioning as many of the cockles on top as you can, sprinkle with more red pepper flakes, and serve with the breadcrumbs on the side.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: The Pasta, 2 tablespoons extra-virgin olive oil, 1/4 pound guanciale, diced, 1/4 cup diced vidalia onion, and more.

Yes, Linguine With Cockles And Guanciale "In Bianco" falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!