Linguine And Clams In Ginger-Soy Broth

Recipe Ingredients

1 cup	16g / 0.6oz	Fresh cilantro leaves - (packed)
4 tablespoons	60ml	Canned low-salt chicken broth
6 teaspoons	30ml	Reduced-sodium soy sauce
6 teaspoons	30ml	Minced peeled fresh ginger
4 teaspoons	20ml	Oriental sesame oil
4 teaspoons	20ml	Minced seeded jalapeño chilies
2 teaspoons	10ml	Minced garlic
32		Littleneck clams - scrubbed
12 oz	340g	Linguine - freshly cooked
1/2 cup	73g / 2.6oz	Finely-chopped red bell pepper
1/4 cup	15g / 0.5oz	Thinly-sliced green onions

Recipe Instructions

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.

Source:
Bon Appetit, March 1998

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