Linguine and clams in ginger-soy broth jb

4 Servings

Ingredients

Quantity Ingredient
1 cup Fresh cilantro (packed)
4 tablespoons Low-salt chicken broth
6 teaspoons Reduced sodium soy sauce
6 teaspoons Minced, peeled fresh ginger
4 teaspoons Sesame oil
4 teaspoons Minced, seeded jalapenos
2 teaspoons Minced garlic
32 Littleneck clams, scrubbed
12 ounces Linguine, freshly cooked
½ cup Finely chopped red bell pepper
¼ cup Thinly sliced green onions

Directions

Preheat oven to 400F. Place 2 large baking sheets in oven to heat. Cut 4 sheets of foil, each about 18 inches long. Place 1 foil sheet on work surface. Arrange ¼ cup cilantro leaves on 1 half of foil. Top with 1 tablespoon broth, 1½ teaspoons ginger, 1 ½ teaspoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon jalapeno and ½ teaspon garlic. Arrange 8 clams atop. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat filling and sealing process with remaining 3 foil sheets. Place foil packets on heated baking sheets. Bake until clams open, about 20 minutes (discard any that do not open).

Divide linguine among 4 bowls. open 1 foil packet over pasta in each bowl to retain juices. Sprinkle with bell pepper and greens onions and serve.

Per serving: 459 cal, 8 g total fat, 1 g sat fat, 57 mg cholesterol Reprinted from Bon Appetit Magazine, March 1998.

Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Feb 16, 1998

Related recipes