Linguine And Clams In Ginger-soy Broth

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup packed fresh cilantro leaves
• 4 tablespoons canned low sodium chicken broth
• 6 teaspoons reduced sodium soy sauce
• 6 teaspoons minced peeled fresh ginger
• 4 teaspoons oriental sesame oil
• 4 teaspoons minced seeded jalapeno chilies
• 2 teaspoons minced garlic
• 32 littleneck clams, scrubbed
• 12 ounces linguine, freshly cooked
• 1/2 cup finely chopped red bell pepper
• 1/4 cup thinly sliced green onion

Recipe

• 1 preheat oven to 400°f
• 2 place 2 large baking sheets in oven to heat.
• 3 cut 4 sheets of foil, each about 18 inches long.
• 4 place 1 foil sheet on work surface.
• 5 arrange 1/4 cup cilantro on 1 half of foil.
• 6 top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeno and 1/2 teaspoon garlic.
• 7 arrange 8 clams atop.
• 8 fold foil over, enclosing contents completely and crimping edges tightly to seal.
• 9 repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeno, garlic and clams.
• 10 place foil packets on heated baking sheets.
• 11 bake until clams open, about 20 minutes (discard any that do not open).
• 12 divide linguine among 4 bowls.
• 13 open 1 foil packet over pasta in each bowl to retain juices.
• 14 sprinkle with bell pepper and green onions and serve.