Linguine with Prawns, Fresh Tomatoes and Spinach

Cook the Linguine according to package direction.In a large skillet under medium heat melt the butter with the olive oil.

Add the chopped tomatoes, chopped parsley, chopped garlic and saute until slightly tender.

Add the spinach, the wine and the prawns.

Saute until the prawns are pink and the spinach wilted.Drain the pasta, add it to the skillet and mix well.Serve hot.