Preparation:
Combine water, lemon juice, and 1 tablespoon olive oil in a stockpot, over a high flame heat to a boil, add artichokes return to the boil, reduce heat, and simmer for 5 minutes drain and set aside fill stockpot with lightly salted water heat to a boil, over a high flame meanwhile, heat remaining olive oil in a skillet, over a moderate flame add garlic, wax peppers, and bell peppers heat and stir for 5 minutes add tomatoes and their juices, heat and stir for 1 minute add clams, mussels, and artichokes cover and simmer for 8 minutes, or until clams and mussels begin to open add scallops and simmer, uncovered for 3 minutes add shrimp and simmer, uncovered for 1 minute remove from heat, set aside drop spaghetti into boiling stockpot cook at a rolling boil for 4-8 minutes, until al dente drain well in a collander, remove to a serving platter pour seafood mixture over the spaghetti serve hot |
