Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente. Once done, drain and set aside. Save a cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute, until fragrant.

Add the shrimp, scallops, and mussels to the skillet. Cook for 3-4 minutes until the seafood is just opaque and cooked through.

Lower the heat and stir in the heavy cream, Parmesan cheese, and Italian seasoning. Cook for another 2-3 minutes until the sauce thickens slightly. If it looks thick, add a splash of reserved pasta water.

Add the drained linguine to the skillet and toss gently until the pasta is well-coated with the creamy sauce. Season with salt and pepper to taste.

Divide the dish among plates, sprinkle with fresh parsley, and add extra Parmesan if desired.