Pasta Paella

• 2 tablespoons olive oil
• 8 ounces angel hair pasta
• 1 onion, peeled and chopped
• 3 garlic cloves, peeled and minced
• 1/2 teaspoon ground turmeric
• 1 1/2 cups fat-free chicken broth
• 14 1/2 ounces canned diced tomatoes
• 8 ounces frozen artichoke hearts, thawed
• 1 lb clam, in shells small, scrubbed
• 1/2 lb small shrimp, peeled, deveined and rinsed
• 1/2 lb halibut, skinned, rinsed and cut in 1/2 inch chunks
• 1 cup frozen peas
• salt
• lemon wedge

1. Heat olive oil in large skillet over medium-high heat.
2. Break pasta into 3-4 lengths and drop into oil. Stir often until golden (6-8 minutes).
3. Add onion, garlic and turmeric. Stir until onion is soft (3-4 minutes).
4. Stir in broth and tomatoes, including the juice and bring to a boil over high heat.
5. Spread the mixture evenly over the skillet and cover evenly with the artichokes hearts and clams.
6. Cover, reduce to medium heat and cook for 5 minutes.
7. Add shrimp, fish, and peas evenly over pasta. Cover and cook until clams have opened and fish is opaque at the center (5-8 minutes longer).
8. Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom (2-4 minutes). Add salt to taste.
9. Garnish with lemon wedges.

olive oil, pasta, onion, garlic, ground turmeric, chicken broth, tomatoes, frozen artichoke, clam, shrimp, frozen peas, salt, lemon wedge

Taken from www.food.com/recipe/pasta-paella-129204 (may not work)