Recipe - Linguine And Clams In Ginger-Soy Broth Jb

1 cup Fresh cilantro (packed)
4 tablespoon Lowsalt chicken broth
6 teaspoon Reduced sodium soy sauce
6 teaspoon Minced, peeled fresh ginger
4 teaspoon Sesame oil
4 teaspoon Minced, seeded jalapenos
2 teaspoon Minced garlic
32 Littleneck clams, scrubbed
12 ounce Linguine, freshly cooked
One half cup Finely chopped red bell
pepper
One fourth cup Thinly cut or sliced up green onions

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 One fourth cup cilantro leaves on 1 half of foil. Top with 1
tablespoon broth, 1 One half teaspoons ginger, 1 One half teaspoons soy sauce, 1
teaspoon sesame oil, 1 teaspoon jalapeno and One half 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 MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Feb 16, 1998