source: Epicurious.com
1 cup (packed) fresh cilantro leaves
6 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
4 teaspoons minced seeded jalapenos
32 littleneck clams, scrubbed
4 tablespoons canned low-salt chicken broth
6 teaspoons reduced-sodium soy sauce
4 teaspoons oriental sesame oil
Linguine for 4, freshly cooked
1/2 cup finely chopped red bell pepper
1/4 cup thinly sliced green onions
Preheat oven to 400F.
Cut 4 sheets of foil, each about 18 inches long. Place 1 foil sheet on work surface. Arrange 1/4 cup cilantro on 1 half of foil. Top with 1 1/2 teaspoons ginger, 1 teaspoon jalapeno, 1/2 teaspoon garlic, 1 tablespoon broth, 1 1/2 teaspoons soy sauce, and 1 teaspoon sesame oil. Arrange 8 clams on top. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat 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 green onions and serve.
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