1 cup fresh cilantro (packed)
4 tbsp low-salt chicken broth
6 tsp reduced sodium soy sauce
6 tsp minced, peeled fresh ginger
4 tsp sesame oil
4 tsp minced, seeded jalapenos
2 tsp minced garlic
32 littleneck clams, scrubbed
12 oz linguine, freshly cooked
1/2 cup finely chopped red bell -pepper
1/4 cup thinly sliced green onions
Directions
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.
Servings: 4 servings
Linguine & Clams In Ginger-Soy Broth *Jb Recipe brought to you by Recipe Ideas
Categories: Fish; Italian; Pasta; Seafood; Soup
The History of Recipes
Recipes as a concept can be observed far back into history, in fact as far as early Egypt, and possibly even further than that. In practice though, sadly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
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We hope you enjoy this Linguine & Clams In Ginger Soy Broth _Jb recipe.
