Hello and welcome to the first-ever iteration of Cosmo Cookbook, our cozy corner of the internet (and print mag, have you subscribed?) where we share ✨exclusive✨ recipes from your favorite foodies. We’re kicking it off with a date-night dinner and classic cocktail recipe from TikTok- and Instagram-famous cook Pierce Abernathy—apologies in advance if you start drooling...for any reason.
If you’re as chronically online as we are, chances are you already know and love Pierce. He’s known for entertaining his loyal followers with photos of delicious-looking meals and also sometimes photos of himself, because he happens to be an actual model, too. (Getchu someone that can do both, am I right?)
Because Pierce loves us right back, he created two recipes to share with you—that’s right, you won’t find these anywhere else—ahead of your next romantic dinner in. And trust me, they’re good. Scroll down and you’ll find a savory caramelized fennel and clam pasta you’re gonna want to go full Lady and the Tramp on, as well as a classic martini that’ll get the vibes right with just a few sips. Grab your favorite sauté pan, and let’s get into it.
Caramelized Fennel and Clam Pasta
Ingredients
- 12 littleneck clams
- Salt
- 2 tbsp. olive oil (plus extra for garnish)
- 3 tbsp. butter
- 8 oz. fennel, sliced into ¼-inch-thick pieces
- 5 oz. shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 8 oz. dried linguine
- ½ cup dry white wine
- Finely chopped parsley for garnish
- Freshly cracked black pepper for garnish
Preparation
1. Add the clams to a large bowl and cover with cold water and a generous sprinkle of salt. Allow them to sit for 10 to 15 minutes to purge any sand.
2. While the clams are sitting, bring a large sauté pan to medium heat with the olive oil and 2 tablespoons of the butter. Add in the fennel and cook, stirring often, until the pieces are soft and lightly caramelized, about 12 to 15 minutes. Add in the shallots and continue cooking, stirring often, until they are soft and lightly browned, another 5 to 8 minutes. Add in the garlic and cook until fragrant, about 2 minutes.
3. In a large pot with generously salted water, cook the dried pasta according to package instructions for al dente.
4. Strain the clams and add them to the pan. Deglaze with the dry white wine, reduce the heat to low, and cover with a lid. Check after 5 minutes to see if the clams have started to open. Keep covered until all the clams are open. Remove the clams from the pan and set aside. Using tongs, add in the pasta directly from the pot with the remaining butter. Stir to combine, adding a small amount of pasta water if the sauce is too thick. Taste and add more salt if necessary.
5. Serve immediately with the clams and garnished with the olive oil, parsley, and black pepper.
Classic Martini
Ingredients
- 2½ oz. gin (Monkey 47 is great)
- ½ oz. dry vermouth (I like Martini & Rossi or Dolin)
- ½ oz. olive brine (optional)
- Lemon twist or olives for garnish
Preparation
1. Fill your martini glass with ice to get it frosty.
2. Fill your mixing glass with the gin, dry vermouth, ice, and olive brine, if you like it dirty. Stir vigorously for at least 30 seconds.
3. Remove ice from your martini glass and strain the mixture into the glass. Garnish with lemon twist or olives.
Obsessed? Hungry? All of the above? Thought you might be. If you’re looking for even more delicious Pierce recipes, be sure to follow him on TikTok, Instagram, and YouTube. You might even see some travel vlogs and street-style shots while you’re at it (lucky you!).
