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1
Keep a large kettle of lightly salted water at a near boil for the pasta.
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2
Cut the artichokes in half lengthwise and rub them with the lemon.
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3
Using a small paring knife, scrape away the thistley chokes.
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4
In a large deep nonreactive saucepan, heat the olive oil over medium heat.
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5
Add the artichokes and garlic, cover, and saute, shaking the pan occasionally, until the artichokes are tender, about 10 minutes.
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6
Using a slotted spoon, transfer the artichokes to a bowl and discard the garlic.
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7
In the same saucepan, saute the red pepper and shallots for 5 minutes until the peppers soften, adding a little more olive oil, if necessary.
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8
Add the tomatoes and bring to a simmer, mashing down on them with a wooden spoon.
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9
Return the artichokes to the pan, partially cover, and reduce the heat to low.
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10
Place the cleaned clams and mussels in the freezer for 10 minutes while you prepare the sausages.
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11
In a medium skillet over medium heat, cook the sausages, turning occasionally until browned, about 10 minutes.
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12
When cool enough to handle, slice them into 1/2-inch rounds, add to the sauce, and cover.
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13
Bring the kettle of water up to a full boil, add the pasta, and cook until al dente, about 12 minutes.
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14
While pasta is cooking, raise the heat under the sauce to medium-high and cover for 2 minutes to create a head of steam.
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15
Add the clams and mussels to the sauce and cover.
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16
Cook, shaking the pan occasionally, until the clams and mussels open, about 4 minutes.
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17
Turn off the heat and set aside with the saucepan lid ajar.
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18
Drain the pasta and return to the kettle.
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19
Add a ladle or two of the sauce and heat briefly.
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20
Divide the pasta among warm serving bowls and top with more sauce and the shellfish.
