YORK, Pa. — 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.
Linguine with Clams and Chicken Rustica
Ingredients
1/2 cup, artichoke hearts
1 cup, heirloom cherry tomatoes
1 cup, broccoli rabe, quick blanched
1 tablespoon, sun dried tomatoes
1 tablespoon, fire roasted red peppers
1/2 lemon, squeezed
3 tablespoons, garlic butter
2 tablespoons, shallots
2 tablespoons, extra virgin olive oil
1/2 cup, white wine
1/2 cup, chicken stock
2 tablespoons, Pecorino Romano
2 tablespoons, Italian parsley, finely chopped
2 tablespoons, basil
Pinch, sea salt
Pinch, black pepper
Linguine pasta, al denté
Directions
In a sauté pan, on medium-high heat, add the garlic butter, extra virgin olive oil, shallots, fire roasted red pepper, sun dried tomatoes, broccoli rabe, sea salt and pepper. Cook everything for approximately one minute, flipping the rabe once. Deglaze the pan with white wine. Add the chicken stock, clams, berry tomatoes, basil, parsley and lemon juice. Cook everything until the clams open and the stock has reduced, then add the Romano cheese and chicken. Toss it all together and plate the meal.
