Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent, about 3-4 minutes.

Stir in the red pepper flakes (if using) and cherry tomatoes. Cook for another 2-3 minutes until the tomatoes start to soften.

Add the seafood mix to the skillet and cook for about 3-4 minutes, or until the shrimp are pink and the scallops are opaque.

Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced.

Stir in the heavy cream and bring to a gentle simmer. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.

Add the cooked linguine to the skillet, tossing to combine everything well. Season with salt and pepper to taste.

Remove from heat and stir in the chopped parsley. Serve immediately with lemon wedges on the side.