Snapper on Angel Hair Pasta with Citrus Cream

I believe I got this recipe from Bon Appetit.  I've had it a while and although the cream make this pretty rich, it's a winner.  Years ago I was invited to a friend's Book Club meeting to demonstrate a recipe and this was what I prepared. 

4 Tbsp. olive oil
4 shallots, sliced thin
2 garlic cloves, minced
(1) 8 oz. bottle of clam juice
3/4 C. whipping cream
1/2 C. white wine
1/2 C. fresh orange juice
2 Tbsp. diced sun-dried tomatoes
1 Tbsp. fresh lime juice
1 tsp. herbes de Provence ( if you can't find; thyme, basil, savory, and fennel seeds can sub.)
1 tsp. Worstershire sauce
1/2 tsp. orange zest
1/2 tsp. lime zest

All purpose flour
(4) 5-6 red snapper fillets

8 oz. angel hair pasta
2 Tbsp. basil, thinly sliced (chiffonade)
additional orange zest for garnish

Put a large pasta pot filled with water over high heat and add salt to the water; bring to a boil.  I worked with an Italian chef once that said, "Pasta water should taste like the sea". 

While you wait for the water to boil, heat 2 Tbsp. oil in heavy medium sauce pan over med-high heat.  Add shallots and garlic; saute 30 seconds.  Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 tsp. orange zest and lime zest.  Bring to a boil and then reduce heat.  Cook until sauce has reduced in volume to 1 1/2 cups, stirring occasionally, about 10-15 minutes.  You can make the sauce a day ahead of time.  Cover and refrigerate.  Rewarm before using.

Place flour in shallow dish.  Sprinkle snapper fillets with salt and pepper.  Dredge fish in flour, turning to coat.  Shake off excess.  Heat the remaining olive oil in a heavy large skillet over med-high heat.  Add fish and cook until golden brown and cooked through, but not dry, about 4 minutes per side.  Transfer to a plate and reserve warm.  Add the sauce to the skillet and bring to a simmer.

Meanwhile,  cook pasta in boiling water until tender but, still firm to the bite.  This is called "al dente".  Drain well and then return pasta to the pot and to this add half of the sauce and toss to coat.

Divide pasta equally amongst 4 plates.  Top with snapper, then drizzle with sauce and sprinkle with the basil and additional orange zest.  Serve and enjoy!