Boil water for pasta, season well with salt. Any long, dried pasta will work well here (spaghetti, fettuccine, linguini). Use whatever you have.
Remove the leftover mussels and clams from their shells and reserve with any remaining broth.
Drop in pasta and cook it about a minute less than the box says. You want it a bit underdone.
Meanwhile, in a large sauté pan, using low heat, warm the mussels and clams in the remaining broth slowly. Don’t boil them or they’ll turn into rubber bands. Not good. If you don’t have enough liquid, you could add a bit of chicken stock. For 1/2 lb of pasta, you’ll want about a cup of broth for sauce. If you want a slightly thicker, richer sauce, add a tablespoon of cold butter and stir the sauce as it melts.
Once the pasta is ready, add it to the pan and let it cook for another minute or so in the broth. Toss it around so it gets coated with the sauce. Divide into two bowls, drizzle with a little olive oil, sprinkle with parsley and serve.