| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
|
Main dish, Pasta, Shellfish |
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. Posted to MM-Recipes Digest by Julie Bertholf
<jewel1@ix.netcom.com> on Feb 16, 1998
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