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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From November 2004 Sunset 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 |
Directions:
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.
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