Shellfish Fricassee

2 tablespoons olive oil2 small zucchini, sliced2 shallots, finely diced1 cup white wine8 littleneck clams8 mussels1 tablespoon fresh thyme1 tablespoon fresh chives1 lemon, juiced8 scallops8 large shrimp1 bunch baby spinach1 large plum tomato, dicedIn large saucepan heat the olive oil and sauté the zucchini and shallots. Deglaze pan with white wine, breaking up any browned bits. Add clams and mussels; cover and cook until shellfish just starts to open, about 2 minutes.Add thyme, chives, lemon juice, scallops, shrimp and spinach; cover and cook 2 minutes more. Add tomatoes and remove from heat. Serve immediately.Serves four as a first course.Nutrition values per serving: 204 calories, 10 g fat (1 g saturated), 7 g carbohydrates, 1 g fiber, 13 g protein, 42 mg cholesterol, 245 mg sodium.