Linguine & Clams In Ginger-Soy Broth *jb
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Linguine & Clams In Ginger-Soy Broth *jb
  Linguine    Clams    Shellfish    Pasta  
Last updated 6/12/2012 1:27:31 AM. Recipe ID 62448. Report a problem with this recipe.
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      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
    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

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Recipe ID 62448 (Apr 03, 2005)

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