Linguine & Clams In Ginger-soy Broth *jb Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: 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 ounce: 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.
Source from luhu.jp
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.
Source from luhu.jp