Pasta Paella

• 2 tablespoons olive oil
• 8 ounces dried angel hair or capellini pasta
• 1 onion (8 oz.), peeled and chopped
• 3 cloves garlic, peeled and minced
• 1/4 teaspoon ground turmeric
• 1 1/2 cups fat-skimmed chicken broth
• 1 can (14 1/2 oz.) diced tomatoes
• 1 package (8 oz.) frozen artichoke hearts, thawed
• 1 dozen small clams in shells, suitable for steaming (about 1 lb.; optional), scrubbed
• 8 ounces peeled, deveined shrimp (21 to 30 per lb.), rinsed
• 8 ounces skinned halibut, rinsed and cut into 1/2-inch chunks
• 1 cup frozen petite peas
• Salt
• Lemon wedges

1. Pour olive oil into an 11- to 12-inch frying pan over medium-high heat. Break pasta into 3- to 4-inch lengths and drop into oil; stir often until golden, 6 to 8 minutes. Add onion, garlic, and turmeric; stir until onion is limp, 3 to 4 minutes.
2. Stir in broth and tomatoes, including juice; cover and bring to a boil over high heat. Spread mixture level. Evenly distribute artichoke hearts and clams, if using, over pasta. Cover, reduce heat to medium, and cook for 5 minutes. Evenly distribute shrimp, fish, and peas over pasta. Cover and cook until clams have opened and fish is barely opaque in center of thickest part (cut to test), 5 to 8 minutes longer.
3. Uncover and cook until pasta has absorbed most of the liquid and is beginning to brown on the bottom, 2 to 4 minutes. Add salt to taste. Garnish with lemon wedges to squeeze over seafood. Serve from pan.

olive oil, capellini pasta, onion, garlic, ground turmeric, chicken broth, tomatoes, frozen artichoke, steaming, shrimp, frozen petite peas, salt, lemon wedges

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