Start by bringing a large pot of salted water to a rolling boil. Add the linguine noodles and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta, reserving about ¼ cup of the starchy pasta water. Set the drained noodles aside while you prepare the seafood and sauce.

In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat. Season the shrimp and scallops with salt and pepper, then sauté them in the hot oil for about 1.5 minutes on each side until they turn golden and opaque. Once cooked, remove the seafood from the skillet and set aside, keeping it warm.

In the same skillet, add a bit more butter if needed, then sauté 3 minced cloves of garlic over medium heat until fragrant, about 30 seconds. Stir in ½ cup of heavy cream, ½ cup of dry white wine, and ½ cup of chicken broth. Bring the mixture to a gentle simmer for about 3 minutes.

Carefully add the cleaned mussels to the simmering sauce and cover the skillet with a lid. Cook for approximately 2-3 minutes, or until the mussels open up, discarding any that remain closed.

Reduce the heat to low and gradually whisk in about ¾ cup of grated Parmesan cheese along with the reserved pasta water. Stir until the cheese is fully melted and the sauce is creamy and smooth.

Add the cooked linguine to the skillet, gently tossing it in the creamy sauce to coat every strand. Return the sautéed shrimp and scallops to the skillet, combining them with the pasta and sauce.

Finish your creamy seafood pasta by adding freshly chopped parsley and a squeeze of lemon juice right before serving. Divide the pasta into bowls and serve with lemon wedges on the side and extra Parmesan if desired.