12 large mussels in the shell, scrubbed and debearded
1 package (10 ounces) frozen artichoke hearts, thawed and drained
4 jumbo shrimps, peeled and deveined
4 large sea scallops (about 4 ounces), quartered
2 tablespoons Pernod (optional)
1 can (6 ½ ounces) clams, drained and chopped
8 ounces spaghetti, cooked celery leaves, for garnish (optional)

• Heat the oil in a deep 12-inch pan over medium heat. Add the shallots, celery, garlic, red and yellow peppers and cook, stirring frequently for about 10 minutes, or until tender.
• Add the tomatoes with their liquid, tomato puree, fish stock, bay leaf, anchovy paste, saffron, salt & pepper and bring to a boil.
• Reduce the heat to medium-low and simmer, covered, for 10 minutes.
• Meanwhile, in a 3-quart saucepan, bring 1 inch of water to a boil. Add the mussels in the shell and cook, covered just until the shells open, about 4 minutes. Drain. Using a sharp knife, cut the mussels away from the shells.
• Reserve 12 half shells, discarding the rest.
• Rinse the mussels under cold water and set aside.
• Add the artichoke hearts, shrimps and scallops to the tomato sauce. Increase the heat to medium-high and cook, stirring frequently, until the shrimps turn pink, about 5 minutes.
• Stir in the cream and Pernod, if using, and bring to a boil.
• Reduce the heat to low and simmer, covered, for 10 minutes.
• Add clams and mussels to the sauce and cook for 1 minute, just until heated through.
• Divide the spaghetti among 4 plates.
• Remove the artichoke hearts, mussels, and shrimps from the sauce.
• Return the mussels to the reserved half shells.
• Spoon the sauce over the spaghetti and top each plate with 3 artichoke hearts, 3 mussels, and 1 shrimp.
• Garnish with celery leaves if desired. Serves 4.