Cook Pasta : Boil a large pot of salted water and cook pasta according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water.

Prepare Seafood : Pat shrimp and scallops dry and season with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Sear shrimp for 2–3 minutes per side; remove. Sear scallops for 2–3 minutes per side until golden; remove.

Make the Garlic White Wine Sauce : In the same skillet, add remaining butter and olive oil. Sauté garlic and red pepper flakes for 30–60 seconds until fragrant. Deglaze pan with white wine, scraping any browned bits. Add broth and lemon juice; simmer for 3–4 minutes.

Cook Shellfish : Add mussels or clams to the sauce; cover and cook until they open (about 5–7 minutes). Discard any that don’t open.

Combine Seafood and Pasta : Return shrimp and scallops to the pan; toss to coat in sauce. Add cooked pasta and a splash of reserved pasta water if needed to loosen the sauce. Mix gently to combine.

Garnish u0026 Serve : Sprinkle with chopped parsley and grated Parmesan cheese (optional). Serve hot with lemon wedges on the side.