| 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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