Linguine and Clams in Ginger-Soy Broth
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 teaspoons minced garlic
- 1/4 cup thinly sliced green onions
- 1/2 cup finely chopped red bell pepper
- 4 teaspoons oriental sesame oil
- Carbohydrate 71 g(24%)
- Cholesterol 35 mg(12%)
- Fat 7 g(11%)
- Fiber 4 g(14%)
- Protein 30 g(59%)
- Saturated Fat 1 g(6%)
- Sodium 954 mg(40%)
- Calories 475
Preparation Preheat oven to 400°F. 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.
