Scrub the mussels in cold water and remove the beards, discarding any that stay open.
Peel the prawns by removing the heads while keeping the tails on.
Heat olive oil in a large lidded saucepan and sauté the garlic and chilli for two minutes.
Add the mussels and wine to the pan, cover, and cook until the mussels open.
Discard any mussels that remain closed after cooking.
Add the prawns and cook for five minutes before stirring in lemon juice and parsley.
Season the sauce with salt and pepper to taste.
Boil the linguine in salted water for eight minutes until al dente.
Toss the cooked pasta with the seafood sauce and serve immediately.