Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat some olive oil over medium heat. Add the garlic and cook for a minute until fragrant.
Add the shrimp, scallops, and clams to the skillet. Cook for a few minutes until the shrimp turn pink and the scallops are opaque.
Pour in the white wine and let it simmer for a minute to cook off the alcohol.
Add the diced tomatoes to the skillet. Season with salt, pepper, and red pepper flakes if using. Stir well to combine.
Cover the skillet and let the seafood simmer in the sauce for about 5-7 minutes, or until the clams have opened.
Add the cooked linguine to the skillet and toss everything together until well combined.
Serve the shrimp, clams, and scallops pasta in individual bowls, garnished with chopped parsley.
Enjoy!
