Seafood Pasta Marinara

Collect all necessary components.

Heat a substantial quantity of salted water in a large vessel until it reaches a rolling boil. Cook the linguine at this boiling point until it has achieved an optimal level of doneness, yet still retains a slight firmness to the bite. Remove from heat and drain thoroughly in a colander positioned over the sink.

Warm 1 tablespoon of olive oil in a skillet over a medium heat setting. Introduce garlic and onion into the skillet, stirring constantly until the onion has undergone a noticeable transformation in texture, becoming translucent and soft. This process should take approximately 5 minutes.

Warm the remaining 1 tablespoon of olive oil in a large cooking vessel over a medium-low heat setting. Combine green onion and diced tomatoes within the skillet, stirring regularly until the tomatoes have softened. Next, merge the cooked onion mixture with the tomato mixture, adding crushed tomatoes, tomato paste, oregano, and thyme. Allow this blend to simmer for a duration of 5 minutes.

Introduce mussels and shrimp into the skillet, followed by an addition of wine and lemon juice. Cover the vessel and increase the heat to a high setting. Cook until the shrimp have turned pink and mussels have opened, discarding any that fail to open. Serve over the linguine and garnish with lemon wedges.