If you need a warm, hearty dish to get you through the last dregs of winter, look no further than Olivia’s Linguine with Clams and Chicken Rustica.
This creamy dish is lightened by a white wine sauce while still remaining filling enough to satisfy any cold-weather cravings.
https://www.fox43.com/article/life/food/recipes/linguine-clams-chicken-rustica-recipe-olivias/521-430e1cd5-8602-46fd-9160-186f1b5eceb1
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We are in the Fox 43 kitchen with Olivia’s. We got Chef Harry, we got Chef Yani. We got delicious food coming your way. So chef sous chef Jackie’s right. Uh No, I’m just here to eat. But uh what are you making today?
All right. So we’re gonna do a twist on uh linguine with clam sauce, right? So we got our linguini Yanni’s already got a blame over there and toss it in some extra uh salt and extra virgin olive oil dende. You can see it. It’s gonna be perfect. But
We got our clams. Check this thing out when you’re cooking the fresh clams. A lot of times you’ll get some grit in there. That’s because uh you know, they eat in the, in the water, right? So they’re at the bottom of the ocean in the sea and uh
They’re gonna collect some of that sand in there. So I put them in some hot water just so I get a little bit. They start to open up as soon as they start to open up, they guess what? They release that sand, it stays in that pot,
The top of the pot will make a great stock and the bottom of the pot. We don’t wanna use it so we can scoop the clams out when we’re ready. So let’s go. We got our garlic butter and a lovely little, a scowl. He’s scowling. So we got our scallion scallions, sir.
All right, thank you. We’re gonna put some uh fires the red peppers. We love those great flavor. Thank you ready. Some sun dried tomatoes. Excellent flavor. Beautiful. And we’re going to put our heirloom mixed cherry berry tomatoes to pop them in that in chunky. I’ll trade you on this one. Great. So that’s
What I say, Dan. Thank you very much and we have some uh artichoke guards. We’re gonna put them in. There they go just like that. Look at that delicious dish. Now we put capers and start going to a posca uh dish. You know what I mean? Like a brochette.
But this way it’s gonna be a really good hearty version of the clams because the clams are already gonna be bland. So we showed how to cook the chicken ahead of time. Have it ready to go for the dish. It’s gonna be a clean delicious flavor.
When you eat it, you’re gonna be able to taste the chicken and the clams and all that good stuff, bro. Yanni’s got some broccoli rabe, shocked it. I shocked it. I used the same pot because I like all those flavors. All right. No.
Also because who wants to do more dishes. That’s a great point as well. We keep you here for practicality reasons. Exactly. So, same pot. All my flavors are gonna be there. I was trying to hold this clam up if you.
So they’re just starting to open up about another two minutes of cooking here. They’re gonna be ready to be blanched as well. And then we’re gonna have this delicious saute, ready to try, ready to taste. Coming up here shortly. Let’s add some more. We’re gonna put some fresh basil.
We like to wait a little bit because the tomato a head start before we pop it in. We got a dry wild uh Greek oregano. We’re gonna put that right now. That’s ready to go. Look at that. Mm mm mm. Very good. Some Italian leaf parsley. We’re gonna put some of that.
We’re gonna mix it with the basil and that could go in now if we wanted to put the basil in or the uh fresh parsley, we could do it at this point. Let’s do that. Boom. Like that. How about the smell? You can smell it already, the colors. It’s got
It checks all the boxes, you know, it’s that time of year, right? We got nice. The grass is turned to green already. Look at that. We’re gonna put a little bit of uh uh wine in here real quick right there in your room. Just some white wine.
We let stew together. Let’s put a little bit of salt, have just give some flavor. So we’re working with fresh ingredients that broccoli Rabe and Heirloom tomatoes. Don’t be afraid with your salt. Put a little bit taste it. We’re gonna build it.
If you want a little bit more salt, put a little bit more salt. You know what I mean? But look at that. So beautiful, so fresh. How’s our clams? Look, we got them, they probably got another minute or two, sir. But if you’re gonna continue cooking, yes, they did a little bit.
If you’re gonna continue cooking, you think it’s good to put them in a saute it and you’re gonna put them in there as those bad boys are opening up check. That’s right. That is amazing. All right. So uh, Danielle, we got pretty much everything you need here.
We’re checking all the food groups for this dish. We love it. Can’t wait to try it. I love how colorful it looks. Jackie. It’s looking really good. We’ll check back in in a couple.