Cook linguine according to package instructions; drain.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add cherry tomatoes, cooking until softened. Pour in white wine, bringing to a simmer.
Add shrimp and mussels, cooking until shrimp is pink and mussels open.
Toss linguine with the seafood mixture, seasoning with salt and pepper.
Serve garnished with fresh basil.
