LINGUINE & CLAMS IN GINGER-SOY BROTH *JB

      Title: LINGUINE & CLAMS IN GINGER-SOY BROTH *JB
  Categories: Shellfish, Main dish, Pasta
       Yield: 4 Servings
  
       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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