| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Shellfish, Main dish, Pasta | 4 | Servings | |
INGREDIENTS
| 1 | c | Fresh cilantro (packed) |
| 4 | tb | Low-salt chicken broth |
| 6 | ts | Reduced sodium soy sauce |
| 6 | ts | Minced, peeled fresh ginger |
| 4 | ts | Sesame oil |
| 4 | ts | Minced, seeded jalapenos |
| 2 | ts | 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. Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Feb 16, 1998
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