Spicy Red Sauce With Orange Zest And Clams

• 1 can baby clams
• 2 cans of good quality diced tomatoes with their juices
• 3 T plain goat cheese
• 1/2 red pepper, julienned
• 1/2 green pepper, julienned
• 2 minced garlic cloves
• 1/2 c. red onion, or any other type
• 1 tsp oregano
• 1 tsp basil
• 1/4 tsp red pepper flakes or cayenne
• Zest from one orange
• Juice from orange
• 1/4 cup red wine
• 1/4 cup olive oil
• 1/4 cup pitted Kalamata olives
• 1/4 cup toasted pine nuts

1. Preparation:
2. Heat olive oil in large skillet over med heat. Saute peppers, onions until soft, add garlic. Saute garlic until fragrant taking care not to burn. Add red wine, allowing liquid to reduce slightly. Then add diced tomatoes and their juices,add canned clams with juices,add oregano, basil and cayenne, orange zest and juice, salt and pepper, reduce by 1/4, about 10-15 minutes. Stir in goat cheese. While sauce reduces, boil water for pasta in a 5-6 quart pot. (salt optional) Cook according to package directions.
3. Divide pasta into serving bowls, spoon sauce over pasta and garnish with pine nuts. Serve with crusty Italian bread and Merlot.

baby clams, tomatoes, t, red pepper, green pepper, garlic, red onion, oregano, basil, red pepper, orange, orange, red wine, olive oil, olives, nuts

Taken from www.epicurious.com/recipes/member/views/spicy-red-sauce-with-orange-zest-and-clams-1200253 (may not work)