Add prawns and crab meat, stir while mixing into the sauce. Once the prawns start turning pink, submerge them into the sauce.
Now add the clams on top of the sauce and cover the pot with a lid so the clams will steam. Add linguine to the pasta water.
Once the clams open, remove them and the prawns from the sauce and set aside and cover. Use them to garnish the plate of pasta.
When the pasta is al dente, drain it and place in the sauce pan so it can absorb some of the sauce that has thinned out since the clams were cooked.Gently fold in the mussels if you're adding them, just before plating so they don't overcook and get rubbery.