Heat olive oil in a large sauté pot over medium-high heat.

Add chorizo and sauté, breaking it up as it cooks, for 5-7 minutes. Remove chorizo and drain on a paper towel-lined plate, reserving 1 teaspoon of drippings.

In the same pot, add shallots, garlic, and fennel to the reserved chorizo drippings and cook for 3-4 minutes until slightly tender.

Deglaze the pot with white wine and cook for 1 minute.

Add chicken broth, diced tomatoes, chorizo, salt, and pepper to the pot and simmer for 3-4 minutes.

Add mussels to the tomato broth and cook until halfway open, about 4 minutes. Discard any mussels that do not open.

Add shrimp to the broth, ensuring they are submerged, and cook for 3-4 minutes until they turn pink and begin to curl. Avoid overcooking.

Cook linguine according to package directions.

Drain the pasta and toss with the seafood broth, cilantro, parsley, lemon zest, lemon juice, salt, and pepper.

Serve in a large bowl with crusty grilled bread. Garnish with fresh lemon wedges or slices.