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| 1 Tasse | Fresh cilantro (packed) |
| 4 Esslöffel | Low-salt chicken broth |
| 6 Teelöffel | Reduced sodium soy sauce |
| 6 Teelöffel | ginger peeled, fresh, minced |
| 4 Teelöffel | sesame oil |
| 4 Teelöffel | Minced, seeded jalapenos |
| 2 Teelöffel | garlic minced |
| 32 | Littleneck clams, scrubbed |
| 12 x ca. 30 g | Linguine, freshly cooked |
| 1/2 Tasse | red bell pepper finely chopped |
| 1/4 Tasse | green onions thinly sliced |
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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
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