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