Seafood Linguine

Yes, me, the one allergic to seafood made seafood linguine for dinner. Technically, it's not really seafood, just clams and squid over pasta. I had this at Savoy's a long time ago and thought that I could recreate it at home and this is my version of the Savoy-inspired seafood linguine. The recipe yield enough for at least 4 portions.

Ingredients:
1 package of frozen Clams (wash and drain)
1 package of frozen Squid (wash and drain)
3 cloves of Garlic (whole)
1 can of Chicken Stock
1 medium Onion (cut into small bite size pieces)
10-15 mushroom (sliced)
Salt & Pepper (to taste)
Cayenne Pepper powder (to taste)
Basil
Linguine (cook per package instruction - al dente)

Method:
Heat butter and garlic in non-stick pan and add in Onions and sautee for approximately 2 minutes
Add Clams and Squid to pan and cover and let it cook for 3 minutes
Pour away seafood juice from pan
Pour in chicken stock, salt and pepper, cayenne pepper, and basil (I don't measure...do a taste test =P)
Cover pan and cook on high heat for approximately 4-5 minutes
Serve over linguine

I made my spinach in a separate pan sauteed in olive oil and a pinch of salt.

Viola!