Linguine & clams in ginger-soy broth *jb
Yield: 4 Servings
Ingredients:
- 1 c Fresh cilantro (packed)
- 4 T Low-salt chicken broth
- 6 t Reduced sodium soy sauce
- 6 t Minced peeled fresh ginger
- 4 t Sesame oil
- 4 t Minced seeded jalapenos
- 2 t Minced garlic
- 32 Littleneck clams scrubbed
- 12 oz Linguine freshly cooked
- 1/2 c Finely chopped red bell --pepper
- 1/4 c Thinly sliced green onions
Instructions:
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 1/4 cup cilantro leaves on 1 half of foil. Top with 1 tablespoon broth 1 1/2 teaspoons ginger 1 1/2 teaspoons soy sauce 1 teaspoon sesame oil 1 teaspoon jalapeno and 1/2 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.
