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+--- Thread: Linguine and Clams In Ginger-soy Broth (/showthread.php?tid=184728)
Linguine and Clams In Ginger-soy Broth - tubeN2 - 02-09-2005
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
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.