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Name: Linguine and Clams in Ginger-Soy Broth Jb
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 12 oz Linguine, freshly cooked; 1/4 c Thinly sliced green onions; 4 tb Low-salt chicken broth; 32 Littleneck clams, scrubbed; 6 ts Minced, peeled fresh ginger; 4 ts Minced, seeded jalapenos; 1/2 c Finely chopped red bell; 2 ts Garlic minced; 4 ts Sesame oil; 1 c Fresh cilantro (packed); 6 ts Reduced sodium soy sauce

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INGREDIENTS

12 oz Linguine, freshly cooked
1/4 c Thinly sliced green onions
Pepper
4 tb Low-salt chicken broth
32 Littleneck clams, scrubbed
6 ts Minced, peeled fresh ginger
4 ts Minced, seeded jalapenos
1/2 c Finely chopped red bell
2 ts Garlic ; minced
4 ts Sesame oil
1 c Fresh cilantro (packed)
6 ts Reduced sodium soy sauce

Servings

INSTRUCTIONS

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 Reprinted from Bon Appetit Magazine, March 1998. Posted to MM-Recipes Digest by Julie Bertholf on Feb 16, 1998

NOTES

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Linguine and Clams in Ginger-Soy Broth Jb

12 oz Linguine, freshly cooked
1/4 c Thinly sliced green onions
 Pepper
4 tb Low-salt chicken broth
32 Littleneck clams, scrubbed
6 ts Minced, peeled fresh ginger
4 ts Minced, seeded jalapenos
1/2 c Finely chopped red bell
2 ts Garlic minced
4 ts Sesame oil
1 c Fresh cilantro (packed)
6 ts Reduced sodium soy sauce

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    Reprinted from Bon Appetit Magazine, March 1998.  Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on  Feb 16, 1998

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 4 Servings

Calories: 48
Calories from Fat: 41 (85%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 269.5mg		9 %
Potassium 47mg		1 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.2g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 48

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