Best 3 Linguine And Clams In Ginger Soy Broth Recipes
Indulge in a delightful culinary journey with our specially curated collection of linguine and clam recipes in ginger soy broth. Embark on a taste adventure that harmoniously blends the delicate flavors of the sea with the vibrant notes of ginger and soy. Discover a symphony of textures as the tender linguine pasta intertwines with the plump and succulent clams, all enveloped in a savory broth that tantalizes the taste buds. Immerse yourself in the exquisite flavors of our classic Linguine and Clams in Ginger Soy Broth, a timeless recipe that showcases the essence of this culinary masterpiece. For a spicy twist, venture into the realm of our Linguine with Clams and Spicy Ginger Soy Broth, a dish that ignites the palate with a fiery kick. If you seek a vegetarian delight, our Linguine with Clams (Vegetarian) offers a symphony of flavors, artfully combining the essence of the sea with plant-based ingredients. Elevate your culinary skills with our step-by-step instructions, ensuring a seamless cooking experience.
Here are our top 3 tried and tested recipes!
LINGUINE AND CLAMS IN GINGER-SOY BROTH
The juices from the clams combine with spicy Asian flavors to make a great pasta sauce. From epicurious.com. I'm not a huge fan of cilantro, so I will cut back on it when I make this.
Provided by lazyme
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 bell pepper and green onions and serve.
Nutrition Facts : Calories 477.7, Fat 7.1, SaturatedFat 1.1, Cholesterol 34.8, Sodium 976.2, Carbohydrate 71.8, Fiber 3.6, Sugar 3.6, Protein 29.5
LINGUINE WITH CLAM SAUCE
This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.
Provided by Dorothy Rinaldi
Categories Seafood Shellfish Clams
Time 32m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Cook pasta according to package directions.
- Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.
Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg
LINGUINE AND CLAMS IN GINGER-SOY BROTH
Categories Ginger Onion Pasta Appetizer Quick & Easy Clam Bell Pepper Spring Healthy Jalapeño Cilantro Soy Sauce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 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 jalapeño 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, jalapeño, 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 bell pepper and green onions and serve.
Tips:
- Freshness is key: Use the freshest clams you can find. Look for clams that are tightly closed and have no cracks or chips in their shells.
- Purge the clams: Before cooking, purge the clams to remove any sand or grit. Place the clams in a large bowl of cold water and let them soak for 30 minutes. Discard any clams that do not close tightly after purging.
- Use a flavorful broth: The broth is the foundation of this dish, so make sure it is flavorful. Use a combination of clam juice, ginger, soy sauce, and sake to create a rich and savory broth.
- Cook the clams quickly: Clams cook quickly, so be careful not to overcook them. Once the clams have opened, remove them from the broth and set them aside.
- Serve immediately: Linguine and clams is best served immediately. Garnish with chopped scallions and cilantro for a pop of color and flavor.
Conclusion:
This linguine and clams recipe is a delicious and easy-to-make seafood dish. The combination of ginger, soy sauce, and sake creates a flavorful broth that perfectly complements the tender clams and linguine. This dish is sure to be a hit with your family and friends.
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