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1
Preheat the oven to 350.
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2
Spread the walnuts in a pie plate and toast for about 12 minutes, until golden.
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3
Let cool, then coarsely chop the walnuts.
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4
Roast the peppers over a gas flame or under a broiler until blackened all over.
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5
Transfer to a bowl, cover and let cool.
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6
Peel and seed the peppers, then cut into very thin strips.
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7
In a very large, deep skillet, heat the 6 tablespoons of olive oil.
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8
Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds.
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9
Add the peppers, tomatoes, cumin and paprika and cook until the tomatoes are softened and just beginning to break down, 3 minutes.
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10
Add the orange juice and molasses and bring to a boil.
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11
Add the clams, cover and cook over high heat, shaking the pan occasionally, until the shells have opened, 6 minutes.
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12
Discard any unopened clams.
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13
Meanwhile, in a large pot of boiling salted water, cook the bucatini until al dente.
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14
Drain the pasta and reserve 1/2 cup of the water.
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15
Return the pasta to the pot.
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16
Pour the clams, vegetables and sauce over the pasta and cook, stirring, for 1 minute; add some of the reserved pasta water if it seems dry.
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17
Add the chopped herbs and walnuts, season lightly with salt and toss gently.
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18
Transfer the pasta to wide bowls, drizzle with olive oil andserve.
