Seafood Pasta

I first made this in Dorset with mussels gathered off the rocks at low tide; the briny freshness of them, in a garlicky tomato sauce, made a memorable dish eaten with a tangle of spaghetti. Better still was a steaming dish of spaghettini studded with various frutti di mare eaten outdoors on the Venetian island of Torcello. Seafood has an affinity with pasta; together you have one of those dishes which blows the mind while it comforts the stomach. These days I mix some clams with the