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Cook pasta according to package directions, omitting salt and fat;
drain well.
Finely chop parsley; add oregano and rind.
Heat a large skillet over medium-high heat. Add olive oil to pan;
swirl to coat. Add onion, red pepper, and garlic; sauté 4 minutes.
Add wine and clams; cover and simmer 5 minutes or until shells
open. Discard any unopened shells.
Combine clam mixture, pasta, butter, salt, and black pepper in a
large bowl; toss until butter melts. Sprinkle with parsley mixture;
toss well.
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