Linguine And Clams In Ginger-Soy Broth
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
57
Spice
54
Sweetness
53
Sourness
45
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
Place 2 large baking sheets in oven to heat
3
Cut 4 sheets of foil, each about 18 inches long
4
Place 1 foil sheet on work surface
5
Arrange 1/4 cup cilantro on 1 half of foil
6
Top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeño and 1/2 teaspoon garlic
7
Arrange 8 clams atop
8
Fold foil over, enclosing contents completely and crimping edges tightly to seal
9
Repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeño, garlic and clams
10
Place foil packets on heated baking sheets
11
Bake until clams open, about 20 minutes (discard any that do not open)
12
Divide linguine among 4 bowls
13
Open 1 foil packet over pasta in each bowl to retain juices
14
Sprinkle with bell pepper and green onions and serve
15
Preheat oven to 400°F
16
Place 2 large baking sheets in oven to heat
17
Cut 4 sheets of foil, each about 18 inches long
18
Place 1 foil sheet on work surface
19
Arrange 1/4 cup cilantro on 1 half of foil
20
Top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeño and 1/2 teaspoon garlic
21
Arrange 8 clams atop
22
Fold foil over, enclosing contents completely and crimping edges tightly to seal
23
Repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeño, garlic and clams
24
Place foil packets on heated baking sheets
25
Bake until clams open, about 20 minutes (discard any that do not open)
26
Divide linguine among 4 bowls
27
Open 1 foil packet over pasta in each bowl to retain juices
28
Sprinkle with bell pepper and green onions and serve