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Ingredientes
- 1 c. fresh cilantro leaves - (packed)
- 4 Tbsp. canned low-salt chicken broth
- 6 tsp reduced-sodium soy sauce
- 6 tsp chopped peeled fresh ginger
- 4 tsp oriental sesame oil
- 4 tsp chopped seeded jalapeno chilies
- 2 tsp chopped garlic
- 32 x littleneck clams scrubbed
- 12 ounce linguine freshly cooked
- 1/2 c. finely-minced red bell pepper
- 1/4 c. thinly-sliced green onions
Direcciones
- Preheat oven to 400 degrees. 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 c. cilantro on 1 half of foil. Top with 1 Tbsp. broth, 1 1/2 tsp. soy sauce, 1 1/2 tsp. ginger, 1 tsp. sesame oil, 1 tsp. jalapeno and 1/2 tsp. 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, jalapeno, garlic and clams. Place foil packets on heated baking sheets. Bake till clams open, about 20 min (throw away any which don't 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.
- This recipe yields 4 servings.
- Comments: The juices from the clams combine with spicy Asian flavors to make a great pasta sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 52 | 14% |
| Total Fat 5.97g | 7% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 460mg | 19% |
| Potassium 286mg | 8% |
| Total Carbs 66.24g | 18% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.16g | 2% |
| Protein 12.24g | 20% |
