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Linguine & Clams In Ginger-soy Broth *Jb

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LINGUINE & CLAMS IN GINGER-SOY BROTH *JB
 Categories: Shellfish, Main dish, Pasta
      Yield: 4 Servings
 
      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.
  
  Per serving:  459 cal, 8 g total fat, 1 g sat fat, 57 mg cholesterol
  
  Reprinted from Bon Appetit Magazine, March 1998.
 
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