Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
--pepper
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

Reprinted from Bon Appetit Magazine, March 1998.

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