Pasta Paella - cooking recipe

Ingredients

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

Preparation

Heat olive oil in large skillet over medium-high heat.
Break pasta into 3-4 lengths and drop into oil. Stir often until golden (6-8 minutes).
Add onion, garlic and turmeric. Stir until onion is soft (3-4 minutes).
Stir in broth and tomatoes, including the juice and bring to a boil over high heat.
Spread the mixture evenly over the skillet and cover evenly with the artichokes hearts and clams.
Cover, reduce to medium heat and cook for 5 minutes.
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).
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.
Garnish with lemon wedges.