Pasta with Beans and Mussels
Ingredients
- 3 pounds mussels, well washed
- Salt and freshly ground black pepper
- 8 ounces rigatoni or other cut pasta
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, peeled and smashed
- 1/4 teaspoon red chile flakes, or to taste
- 1 cup cooked cannellini or borlotti beans, drained
- 2 tablespoons dry white wine
- 1 cup chopped fresh parsley
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