Heat olive oil in a large skillet over medium-high heat.

Break angel hair pasta into 3-4 inch lengths.

Add the pasta to the hot oil and stir frequently until golden brown (about 6-8 minutes).

Add chopped onion, minced garlic, and ground turmeric to the skillet.

Stir until the onion is soft and translucent (3-4 minutes).

Pour in chicken broth and diced tomatoes (including the juice).

Bring the mixture to a boil over high heat.

Reduce heat to medium.

Spread the pasta mixture evenly in the skillet.

Arrange artichoke hearts and clams evenly over the pasta.

Cover the skillet and cook for 5 minutes.

Add peeled and deveined shrimp, halibut chunks, and frozen peas evenly over the pasta.

Cover and cook until clams have opened and the fish is opaque (5-8 minutes). Discard any clams that do not open.

Uncover the skillet.

Cook until most of the liquid has been absorbed and the pasta is starting to brown on the bottom (2-4 minutes).

Add salt to taste.

Garnish with lemon wedges before serving.