Ree Drummond, the writer behind the popular Pioneer Woman food and recipe blog, has put into book form the story of her courtship with her now-husband (a k a Marlboro Man), which eventually led her to become the Pioneer Woman her many followers know and love. Here, she shares the recipe for the first dish she ever made for her steely-eyed cowboy: Linguine with Clam Sauce. Serve to cowboys with caution, as they may fall wildly in love with you! Read an excerpt from Drummond’s book, ‘The Pioneer Woman: Black Heels to Tractor Wheels,’ on sale Feb. 14.
Linguine with Clam Sauce
- 1 lb linguine
- 1 Tbsp olive oil
- 2 Tbsp butter
- 3 garlic cloves, minced
- 2 (10-oz) cans chopped clams, drained, juice reserved
- ¾ cup white wine
- Juice of ½ lemon, plus lemon slices for garnish
- 2 Tbsp flat-leaf parsley
- ¾ cup heavy cream
- Salt and freshly ground pepper to taste
- Freshly grated Parmesan cheese, for garnish
Cook the linguine al dente, according to the package directions.
In a large skillet over medium-high heat, add the olive oil and 1 Tbsp of the butter.
Add the garlic and clams. Stir and cook for 3 minutes.
Pour in the white wine, scraping the bottom of the pan with a spoon. Cook for 3 to 4 minutes, until the sauce has reduced. Add the remaining 1 Tbsp of butter and stir to melt.
Reduce the heat and squeeze in the lemon juice.
Sprinkle in the parsley and pour in the cream. Add salt and pepper to taste and more clam juice if needed. Cook over low heat for 3 minutes.
Pour the pasta into a heated serving bowl. Pour the contents of the skillet over the pasta. Toss to combine and top with the Parmesan. Garnish each bowl with a slice of lemon.