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Ingredients

• 1/2 C. chopped shallots
• 1/2 C. finely chopped celery
• 1/2 C. thinly sliced red bell pepper
• 1/2 C. thinly sliced yellow or green bell pepper
• 2 large cloves garlic, crushed
• 3 Tbs. vegetable oil
• 1 14 1/2 oz. can whole tomatoes, undrained
• 1/2 C. tomato puree
• 1/2 C. fish stock or bottled clam juice
• 1 bay leaf
• 1 tsp. anchovy paste
• 1 1/2 tsp. saffron threads or ground turmeric salt and freshly ground black pepper to taste
• 12 large mussels in shells, scrubbed and beards removed
• 1 10 oz. pkg. frozen artichoke hearts, thawed and drained
• 4 fresh jumbo shrimp, peeled and deveined
• 4 sea scallops, quartered (1 oz.)
• 1 8 oz. pkg. spaghetti
• 1/2 C. whipping cream
• 2 Tbs. Pernod liqueur (optional)
• 1 6 1/2 oz. can clams, drained and chopped
• Celery leaves (optional)

Description

Deliciously Flavored With A Bay Leaf And Saffron, This Spaghetti Had A Little Bit Of Everything: Veggies, Seafood And Spice.

Recipe4Living