Seafood Linguine with Spinach and Grape Tomatoes

Seafood Linguine with Spinach and Grape Tomatoes
(Serves 2)

6 large tiger prawns
6 large scallops
6 medium mussels
4oz unsalted seafood stock
2oz clam juice
1 cup grape tomatoes, chopped
1 cup spinach, chopped
4 cloves garlic, minced
1 medium onion
1tsp Extra Virgin Olive Oil
1/2 cup fresh basil, chopped
1 cup whole grain linguine

In medium saucepan, heat olive oil over medium-high heat.  Add garlic and onion, stirring until fragrant.  Add 3/4 tomatoes and all spinach.  Cover and allow to sweat until spinach wilts.  Add stock and clam juice and bring to light boil.  Add remaining tomatoes and all seafood.  Cover and allow to steam until mussels open and prawns are bright orange/pink (scallops should be done by this time).  If mussels finish first, remove immediately upon opening.  Remove from heat and stir in basil.  Serve over cooked linguine.  Recipe above for two; may increase for additional servings.

Nutrition Facts: Total Calories 319; Total Fat 4.6g; Saturated Fat 0.6g; Cholesterol 28mg; Sodium 235mg; Total Carbohydrates 34.2g; Fiber 5.6g (22%); Sugar 4.5g; Protein 34.9g; Vitamin A 55%; Vitamin C 55%; Calcium 9%; Iron 24%