We rinse the frozen cod and place on a microwave-safe plate. We cover with plastic wrap and defrost in the microwave for about 5 minutes. Our microwave has a defrost-time option. We place the seafood mix in a colander and rinse with cold water. We set this aside.
When the water is almost to a boil, we begin heating our dutch oven (a pot perfect for sauces) over medium-low heat.
We add the linguine to the boiling water with some salt. The cod is defrosted and the dutch oven is heating. We add the olive oil to the dutch oven, raise the heat to medium, and pat dry the cod. We add the cod to the olive oil and cook for about 3 minutes. We flip over and cook for another minute or so. We then add the seafood mix (which is still partially frozen) and stir for a minute. When the shrimp are starting to turn pink, we add the wine. We cook for a minute to let the wine evaporate and add the sauce. We stir and lower the heat. We check the fish and seafood and they are tender and yummy.
We drain the pasta and add the linguine into the sauce pot. We quickly chop the herbs and add them to the pasta. We serve the pasta topped with red pepper flakes and dried oregano.