Begin by bringing a large pot of salted water to a boil over high heat. Add 12 ounces of linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta in a colander, shaking off any excess water, and set it aside while you prepare the seafood.

In a large skillet, heat ¼ cup of olive oil over medium heat. Once shimmering, add ½ cup of minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden. Be careful not to let the garlic burn.

Pour in 1 cup of dry white wine and increase the heat to medium-high. Bring the mixture to a gentle simmer, allowing it to reduce slightly for about 3-4 minutes.

Gently add 1 pound of shrimp to the skillet, stirring to coat them in the wine-garlic sauce. Cook for 2-3 minutes, or until the shrimp turn pink and opaque.

Now, add 1 pound of cleaned and debearded mussels to the skillet with the shrimp. Cover the skillet with a lid and cook for about 5-7 minutes, or until the mussels open wide.

Once the mussels are cooked, lower the heat and add the reserved linguine into the skillet. Toss everything gently using tongs or a spatula.

Finally, stir in 2 tablespoons of fresh herbs like parsley or basil and season with 1 teaspoon of salt to taste. Toss everything together for another minute until well combined.

Serve your Seafood Pasta with Linguine, Shrimp, and Mussels immediately, while warm. Consider garnishing with a sprinkle of extra fresh herbs and a drizzle of olive oil.