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Receta Linguine And Clams In Ginger Soy Broth Jb
by Global Cookbook

Linguine And Clams In Ginger Soy Broth Jb
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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

  1. Preheat oven to 400 degrees. Place 2 large baking sheets in oven to heat. Cut 4 sheets of foil, each about 18 inches long.
  2. 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.
  3. 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).
  4. 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.
  5. This recipe yields 4 servings.
  6. Comments: The juices from the clams combine with spicy Asian flavors to make a great pasta sauce.