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fabio trabocchi
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September 2003 WASHINGTON, D.C.
Cold Spaghetti with Littleneck Clams and Osetra Caviar
Chef Fabio Trabocchi of Maestro Restaurant — Washington, D.C.
Adapted by StarChefs

Yield: 4 servings


  • 1 cup dry spaghetti, extra fine
  • ¼ cup Osetra caviar
  • 4 ¼ cups Littleneck clams
  • ¼ cup extra virgin olive oil
  • ½ of a bunch of chives
  • ½ lemon, juiced
  • 2 cloves of garlic
  • 1 ¾ cups white wine
  • Salt and pepper, to taste


Prepare the Littleneck Clams:
Rinse the clams in a large bowl of cold water. Lift the clams out of the water and discard the dirty water. Repeat the rinsing 3 to 4 times until the water becomes clear. Place a medium saucepan over medium high heat. When the pan is extremely hot, add the clams, the white wine, the garlic, and 3 Tablespoons of olive oil. Cover the pan and cook until the clams are completely open. Remove the clams from the pot. Remove all the clam meat from the shells and strain the cooking juices. Refrigerate until needed.

Prepare the Clam Dressing:
In the microwave, warm up the lemon juice slightly. Add the lemon juice to a large mixing bowl and add the same amount of cooking liquid from the clams. Add the olive oil and a pinch of salt. Whisk until combined. Leave this dressing in the bowl, because you will need to toss the pasta in it.

To serve:
Slice the chives thinly and set aside. Cook the spaghetti in salted boiling water for approximately 2 ½ minutes. Strain the spaghetti and then chill it in salted ice water. Strain the spaghetti a second time and dry off any excess water with a clean kitchen towel.

Add the spaghetti, the chives, and the clam meat to the large mixing bowl with the clam dressing. Toss gently to thoroughly combine. Check the seasoning and adjust as needed. Twist the spaghetti onto a plate and garnish with the Osetra caviar.

Wine Pairing:
Pinot Grigio, Collio, 2001
Tenuta Toros, Friuli

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