32 littleneck clams, scrubbed
1-cup (packed) fresh cilantro leaves
4 tablespoons canned low-salt chicken broth
6 teaspoons reduced-sodium soy sauce
6 teaspoons minced peeled fresh ginger
4 teaspoons oriental sesame oil
4 teaspoons minced seeded jalapeno chilies
2 teaspoons minced garlic
12 ounces linguine, freshly cooked
1/2 cup finely chopped red, yellow
and green bell peppers (mixed together)
1/4 cup thinly sliced green onions

Cooking Instructions

Preheat oven to 400°F.
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 on
1 half of foil. Top with 1-tablespoon broth,
1 1/2 teaspoons soy sauce, 1 1/2 teaspoons
ginger, 1-teaspoon sesame oil,
1-teaspoon jalapeno and 1/2 teaspoon
garlic. Arrange 8 clams atop.
Fold foil over, enclosing contents completely
and crimping edges tightly to seal.
Repeat with remaining 3 foil sheets, cilantro,
broth, soy sauce, ginger, sesame oil,
jalapeno, garlic and clams. 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 red, yellow, green bell pepper
and green onions and serve.

Serves 4.