Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             quarts  water
  2        tablespoons  fresh lemon juice
     1/2           cup  olive oil
  12                    baby artichokes
  1         tablespoon  garlic
     1/4           cup  wax pepper
  1                cup  red bell pepper
  2               cups  tomato concasse
  12                    hard shell clam
  12                    mussel
     1/2         pound  spaghetti
  1              pound  bay scallops
     1/2         pound  bay shrimp

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

Nutritional Information:

444 Calories (kcal); 21g Total Fat; (42% calories from fat); 29g Protein; 34g Carbohydrate; 91mg Cholesterol; 287mg Sodium