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1
Heat 2 tablespoons oil in heavy medium skillet over medium-high heat.
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2
Add shallots and garlic; saute 30 seconds.
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3
Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 teaspoon orange peel, and lime peel; boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes.
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4
(Sauce can be made 1 day ahead.
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5
Cover and refrigerate.
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6
Rewarm before using.)
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7
Place flour in shallow dish.
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8
Sprinkle snapper fillets with salt and pepper.
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9
Dredge snapper in flour, turning to coat; shake off excess.
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10
Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
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11
Add snapper and cook until brown and cooked through, about 4 minutes per side.
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12
Transfer to plate.
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13
Add sauce to skillet and bring to simmer.
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14
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
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15
Drain well.
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16
Return pasta to pot.
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17
Add half of sauce and toss to coat.
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18
Divide pasta equally among 4 plates.
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19
Top with snapper, then drizzle with sauce and sprinkle with basil and additional minced orange peel.
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20
A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets.
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21
If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.
