Pasta with mussels and tomato sauce

I sometimes get ideas for meals from meals I have out in restaurants.  Last night's dinner was a good example:  recently, I've been ordering the squid ink cappellini from midtown's Thalia restaurant at work.  It's tart from the tomatoes, packed full of interesting and quite fresh seafood, and satisfyingly tactile - the mussels and the clams come with shells, and the sauce inevitably nestles itself next to the shellfish to make the whole process of fishing out the delicious meat all the more interesting. 

So last night I made an easier home version.  I just cooked two tomatoes (chopped, natch) with plenty of garlic, cracked red pepper and olive oil, and added a splash of white wine.  At the same time, I boiled squid ink taglietelle until al dente, adding the mussels to the tomato sauce halfway through the pasta's cooking time.  I transfered the pasta to the sauce with plenty of the starch rich water, and cooked together until the sauce clung desperately to the long, midnight black strands of taglietelle.   A squeeze of lemon at the end brightened the finish, and I suspect, had I had any, that some italian parsley would have been nice too.