An Asian inspired clam and linguine appetizer that is sure to impress family and friends. This recipe is a much lighter option than a regular, heavy tomato and cheese based pasta sauce.
Ingredients
- 1 cup packed fresh cilantro leaves
- 4 tablespoons low salt chicken broth
- 6 teaspoons low-sodium soy sauce
- 6 teaspoons fresh ginger (peeled, minced)
- 4 teaspoons sesame oil
- 4 teaspoons jalapeno chilies (seeded, minced)
- 2 teaspoons minced garlic
- 32 littleneck clams (scrubbed)
- 12 ounces linguine (freshly cooked)
- ½ cup red bell peppers (finely chopped)
- ¼ cup green onions (thinly sliced)
How to Make It
- Preheat the main oven to 400 degrees F. Place 2 large baking trays or sheets in the oven to heat.
- Cut 4 sheets of aluminum foil, of around 18” in length.
- Lay one sheet of aluminum foil on a clean work surface. Scatter ¼ cup of cilantro leaves on ½ of the foil. Top the cilantro with 1 tablespoon of chicken broth, 1½ teaspoons soy sauce, 1½ teaspoons minced ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeno chilies and ½ teaspoons minced garlic.
- Arrange 8 clams on top of the mixture. Fold the foil over, to make a parcel, which totally covers the mixture. Crimp the edges to seal.
- Repeat the process with the remaining ingredients until you have 4 parcels.
- Transfer the parcels to the preheated baking trays and place in the preheated oven for approximately 30 minutes. Open the foil and discard any unopened clams.
- Halfway through cooking, prepare the linguine according to the package instructions.
- Evenly divide the freshly cooked linguine between 4 pasta bowls. Pour the contents, including the juices, of the foil parcels over the linguine.
- Garnish with red bell peppers and green onions and enjoy.
