This unique fusion dish marries the comforting texture of Italian linguine with the bright, savory flavors of an Asian-inspired broth. Tender littleneck clams are steamed in sealed foil packets with aromatic ginger, soy sauce, sesame oil, and spicy jalape&# 195;±o, allowing their juices to concentrate into a rich, flavorful sauce. The pasta is tossed with this fragrant liquid, creating a moist and satisfying meal. Fresh cilantro, red bell pepper, and green onions add crunch and color, balancing the umami depth of the broth. Perfect for a quick yet impressive weeknight dinner or a casual gathering, this recipe offers a creative twist on traditional seafood pasta. ItâÂÂs simple to prepare but delivers complex, restaurant-quality flavors that will delight your family and friends.
Linguine & Clams In Ginger-Soy Broth *Jb
Description
This unique fusion dish marries the comforting texture of Italian linguine with the bright, savory flavors of an Asian-inspired broth. Tender littleneck clams are steamed in sealed foil packets with aromatic ginger, soy sauce, sesame oil, and spicy jalape&# 195;±o, allowing their juices to concentrate into a rich, flavorful sauce. The pasta is tossed with this fragrant liquid, creating a moist and satisfying meal. Fresh cilantro, red bell pepper, and green onions add crunch and color, balancing the umami depth of the broth. Perfect for a quick yet impressive weeknight dinner or a casual gathering, this recipe offers a creative twist on traditional seafood pasta. ItâÂÂs simple to prepare but delivers complex, restaurant-quality flavors that will delight your family and friends.Ingredients
Directions
-
Preheat oven to 400ðF (200ðC). Place two large baking sheets in the oven to heat.
-
Cut four 18-inch sheets of heavy-duty aluminum foil.
-
Lay one sheet of foil flat on a work surface. Place 1/4 cup of cilantro leaves on one half of the foil.
-
Top the cilantro with 1 tablespoon of chicken broth, 1 1/2 teaspoons of minced ginger, 1 1/2 teaspoons of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of minced jalapeño, and 1/2 teaspoon of minced garlic.
-
Arrange 8 scrubbed littleneck clams on top of the aromatics and sauce.
-
Fold the empty half of the foil over the ingredients. Crimp the edges tightly to seal the packet completely, ensuring no steam escapes.
-
Repeat the process with the remaining ingredients to create three more sealed foil packets.
-
Carefully place the foil packets onto the preheated baking sheets in the oven.
-
Bake for 20 minutes, or until the clams have opened. Discard any clams that do not open.
-
While the clams bake, cook the linguine according to package directions until al dente. Drain and divide among four serving bowls.
-
Remove the baking sheets from the oven. Carefully open one foil packet over each bowl of pasta, pouring all the juices and clams over the noodles.
-
Sprinkle the top with finely chopped red bell pepper and thinly sliced green onions.
-
Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 665.1kcal
- % Daily Value *
- Total Fat 17.7g28%
- Saturated Fat 3.7g19%
- Cholesterol 212.4mg71%
- Sodium 6412.5mg268%
- Total Carbohydrate 24.1g9%
- Dietary Fiber 0.9g4%
- Sugars 5.3g
- Protein 98.4g197%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not eat any clams that do not open after cooking, as they may not be safe to consume.
To prevent the foil from sticking to the clams, you can lightly spray the inside of the foil packets with cooking oil before adding ingredients.
If you prefer a milder flavor, remove the seeds from the jalapeño before mincing, or reduce the amount used.
For extra richness, you can add a small pat of butter to the foil packets along with the other ingredients.
Ensure the foil packets are sealed tightly to steam the clams properly and retain the flavorful broth for the pasta.
