Clam And Red Pepper Penne

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About 4 pounds clams in shells (see notes), suitable for steaming (2 in. wide), scrubbed

2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc

1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and finely chopped

1 onion (8 oz.), peeled and finely chopped

1 tablespoon butter or olive oil

2 tablespoons mustard seeds

1 tablespoon grated lemon peel

3/4 teaspoon dried thyme

4 to 5 cups fat-skimmed chicken broth

12 ounces dried penne pasta (about 4 cups)

Grated parmesan cheese

1/2 cup finely chopped parsley or fresh cilantro

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