Pasta Paella

Ingredients

• 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

Preparation

1. 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. 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. 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.