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Spaghetti with Mussels and White Beans

Spaghetti with Mussels and White Beans Recipe

  • 2 tablespoons (1/4 stick) unsalted butter
  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 4 garlic cloves, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole peeled tomatoes
  • 1 pound spaghetti
  • Kosher salt
  • 1 15-ounce can cannellini (white kidney) beans, rinsed
  • 1 cup dry white wine
  • 2 pounds mussels, scrubbed, debearded
  • 1/4 cup chopped flat-leaf parsley
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