Prep: 1. Mince onion and garlic. Chop tilapia. 2. Peel and devein shrimp if necessary. 3. Cut lemon into wedges for serving. Make: 1. Pour oil into a large frying pan over medium-high heat. 2. Break pasta into 3-4 inch lengths and drop into oil; cook, stirring often, until golden, 5-7 minutes. 3. Add onion, garlic and turmeric; cook 3-4 minutes. 4. Stir in broth and tomatoes (with juice); cover and bring to a boil over high heat. 5. Add artichoke hearts and clams, over pasta. Cover, reduce heat to medium and cook for 5 minutes. 6. Add shrimp, fish and peas over pasta. Cover and cook until fish is opaque, 5-8 minutes. 7. Uncover and cook until pasta has absorbed most of liquid and is beginning to brown on bottom, 2-4 minutes. 8. Add salt to taste, garnish with lemon wedges, serve.
Feeling adventurous? Try using fresh clams in place of canned clams!