Name: Spaghetti with Mussels and White Beans
Yield: 6 Servings
Ingredients: 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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