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Linguine and Clams (or Mussels) in Ginger-Soy Broth

Customer Rating: 4

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Yield: Serves 4

Ingredients

1 cup (packed) fresh cilantro leaves

4 Tablespoons low-salt chicken broth

6 teaspoons reduced-sodium soy sauce

6 teaspoons minced, peeled fresh ginger root

4 teaspoons sesame oil

4 teaspoons minced seeded jalapeno peppers

2 teaspoons minced garlic

32 littleneck clams, scrubbed (see note for substitutions)

12 ounces linguine, freshly cooked

1/2 cup finely chopped red bell pepper

1/4 cup thinly sliced green onions

Add To

Directions:

Preheat oven to 400 degrees F.

Place two large baking sheets in oven to heat. Cut four sheets of foil, each about 18 inches long. Place one foil sheet on work surface.

Arrange 1/4 cup cilantro on 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 jalapeno and 1/2 teaspoon garlic. Arrange 8 clams atop.

Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining three foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeno, 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.

One pound of mussels or 1 1/2 pounds of shrimp also work well in this dish. Treat mussels the same as clams, peel shrimp before cooking.

Source: Bon Appetit, March 1998

Please note that some ingredients and brands may not be available in every store.

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