Spaghetti with Mussels and White Beans

Ingredients

• 28 ounce canned tomatoes whole peeled canned
• 15 ounce cannellini beans white rinsed canned ( kidney)
• 1 cup wine dry white
• 0.3 cup flat parsley chopped
• 4  garlic clove chopped
• 6 servings kosher salt 
• 2 pounds mussels scrubbed
• 4 tablespoons olive oil divided plus more for drizzling
• 0.5 teaspoons pepper red crushed
• 1 pound pasta like spaghetti 
• 2 tablespoons butter unsalted ()

Equipment

• bowl
• pot

Directions

1. Heat butter and 2 tablespoons oil in a large heavypot over medium-low heat.
2. Add garlic andred pepper flakes and cook, stirring often,until beginning to brown, about 2 minutes.
3. Add tomatoes with juices, crushing tomatoeslightly with your hands. Increase heat tomedium-high. Cook, stirring often, untilsauce thickens, 10-15 minutes.
4. Meanwhile, cook pasta in a large pot ofboiling salted water, stirring occasionally,until al dente.
5. Drain pasta, reserving1 1/2 cups pasta cooking liquid.
6. Add beans and wine to sauce. Cook,stirring often, until wine has almost evaporated,about 4 minutes.
7. Add mussels and1/4 cup pasta cooking liquid. Cover; cook, stirringoccasionally, until mussels open, about4 minutes (discard any that do not open).
8. Add pasta and 1/4 cup pasta cooking liquidto mussels and stir to coat. Reduce heat tomedium and continue stirring, adding morecooking liquid as needed, until sauce coatspasta. Divide among bowls.
9. Drizzle with oil;garnish with parsley.