ezRecipe-Zee: Cooking Recipe: How to make Linguine And Clams In Ginger-Soy Broth

Linguine And Clams In Ginger-Soy Broth

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Date Added:	February 29, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Italian / Pasta / Pizza, Seafood / Shellfish

Ingredients:

1     cup           fresh cilantro leaves - (packed)
4     tablespoons   canned low-salt chicken broth
6     teaspoons     reduced-sodium soy sauce
6     teaspoons     minced peeled fresh ginger
4     teaspoons     oriental sesame oil
4     teaspoons     minced seeded jalapeño chilies
2     teaspoons     minced garlic
32                  littleneck clams
12    ounces        linguine
1/2   cup           finely-chopped red bell pepper
1/4   cup           thinly-sliced green onions

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 400 degrees. 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 on 1 half of foil. Top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeño and 1/2 teaspoon garlic. Arrange 8 clams atop. Fold foil over, enclosing contents completely and crimping edges tightly to seal.
Repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeño, garlic and clams. 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 green onions and serve.
This recipe yields 4 servings.
Comments: The juices from the clams combine with spicy Asian flavors to make a great pasta sauce.

Notes:
Recipe from the article "Cooking For Health: Baking In Foil" by Marie Simmons

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon Appétit, March 1998