Soak the cleaned mussels in cool water mixed with flour for 30 minutes, scrub thoroughly and discard any that do not close.

Bring a large pot of salted water to a boil, add linguine and cook until al dente, around 8-10 minutes. Reserve 1 cup of pasta water, drain and set aside.

In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Sear scallops for 1.5 minutes on each side, then add shrimp and cook until opaque, about 2 minutes. Remove from skillet.

In the same skillet, add remaining butter and sauté shallot for about 3 minutes, then stir in minced garlic and red pepper flakes, cooking until fragrant.

Pour in white wine, add oregano, basil, and Old Bay seasoning. Boil, then add mussels, cover, and cook for about 5 minutes.

Once mussels open, toss in the drained pasta along with scallops and shrimp. Add lemon juice and mix gently, adding reserved pasta water as needed.

Toss in chopped parsley before serving.