Add mushrooms, onion garlic, jalapeno, red pepper, paprika and red pepper flakes to the drippings. Cook about 4 minutes or until onion is tender. Stir in broth and thyme. (strip each sprig of thyme, letting the individual leaves fall into the pan). Bring to boiling; reduce heat. Simmer, covered for 10 minutes.
Meanwhile, rinse salmon and pat dry with paper towels. Sprinkle with pepper.
Scrub clams, tossing any that are opened.
Add pasta to pan, tossing well with ingredients.
Place salmon, shrimp, crab, snow peas and asparagus on top of pasta mixture. Simmer, covered for 8-10 minutes or until shrimp is pink and asparagus is crisp-tender and pasta is cooked al dente.
Remove from heat and top with crumbled bacon and tomatoes.