- 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
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.
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.
Pinot Grigio, Collio, 2001
Tenuta Toros, Friuli