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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It is tasting time in the Fox 43 kitchen. We got Harry and Yanni from Olivia’s here outside of Gettysburg. And they are making a delicio soup. Yes. A nice Mediterranean dish for us today. This is great. You can have this, you know, it’s lent season.
So maybe if you wanna hold the chicken, give it to somebody else. You can do that too. A great dish for you to have and check out chef Wen. A great revealed that was a time or two. I was wondering what he was doing under that pocket.
All right. So look at that beautiful sauce. How easy was that guys? If you make it at home, don’t forget to tip about the clams. We got them right there. They need just a hair more to open up,
But they are ready as soon as they start to pop up and you can eat clams. Obviously, any seafood that you could eat raw, you never wanna overcook it. Clams are one of those seafoods that you can eat raw. In this case, we’re going to uh we have our linguini on there.
All right, we’re gonna take some of this sauce and there you go. Perfect idea. Yeah. Here. Put them right here. We’ll toss them in that sauce. You got some open all that way. Everybody likes clams. We’ll get that flavor. So when we plate it at the restaurant, you’re gonna get the pasta,
You’re gonna get some of the clams. You’re gonna get the grilled chicken. Yep. Right there. Yo, that’s good too. Yeah. Put the sauce right on top. I love it. Sorry for my reach over here. No, no. It is that the tomatoes and the green and it’s easy and you’re gonna,
You’re gonna have it this summer when all the veggies are coming out. But for right now we’re going to, it. Met them across the bottles of, oh Look at that. Met Met. Well, luckily we’re all wearing the same color. Some fresh basil
Though. We are all dressed in blue. It is the furthest thing from our emotions. A is that food? Talk to the camera as soon as it comes to you. There we go. Camera one. How’s that taste? How is that? Oh, it’s on Jackie though. Jackie. The people wanna know how it tastes, Jackie.
It’s coming to you and the nice and light. Love that. Go with everything that is a lean sauce. We got a lot of flavor. This chicken it’s cooked, it’s ready to rock on you. It was a slow cooked to 75%. Put all that stuff in. Listen, listen, this is the only
Place I listen. That, yeah, that sounds about right. And so that way the chicken’s cooking while you’re continuing to work and do your clams linguini dish that we were doing. That’s the whole point of doing things in the kitchen. You know what I mean? You always wanna be working while you’re working.
At least that’s what my dad instilled in me when he was teaching me the ropes. You gotta make sure you’re working while you’re working. All right, it’s gonna be on the menu. You can check it out. Starting this Friday we got,
Coming in tomorrow fresh at the restaurant with all the other seafood as always. Yeah.