Ingredients

• 1 pound angel hair or cappellini pasta
• 4 (6-ounce) cans whole baby clams, drained and liquid reserved
• 3/4 cup chicken broth
• 1 small red onion, diced
• 2 teaspoons finely grated orange zest
• 1/2 cup seasoned dry bread crumbs
• 1/2 cup pasta cooking water

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Instructions

1. Cook pasta according to package directions.
2. Combine clams, broth, onions and orange zest in a large skillet over medium-high heat. Bring to a simmer and simmer 5 minutes.
3. Toast bread crumbs in a small, dry skillet over medium heat. Drain pasta, adding 1/2 cup of cooking water to clam mixture in skillet. Simmer 1 minute.
4. Place pasta in a large serving bowl. Pour over clam mixture and top with toasted bread crumbs.