To a pot or a wide skillet with a lid, add a splash of olive oil, the
garlic, and the red pepper flakes and turn up the heat. When the
garlic starts to get toasty and fragrant, pour in the wine. As the
wine starts to boil, add a pinch of salt and then add all the mussels.
Cover the pan and shake periodically, checking every so often to
see if the mussels open. As they open, transfer them to a bowl.
When they’re cool enough to handle, pull the meat out of each
shell and set aside, discarding the shells. Pour any liquid from the
pan into the bowl with the mussels.
Bring a large pot of water to a rapid boil and season well with
salt. Drop in the dried cavatappi and cook for about 8 minutes.
Meanwhile, in a skillet*, heat the ¼ cup of olive oil along with
the garlic. When the garlic has started to soften but isn’t yet
brown, add the cannellini beans and stir. Add the mussels, the
mussel cooking liquid, a pinch of red pepper flakes, and the
tomatoes. Cook on medium heat, stirring gently, allowing the
flavors to develop, seasoning with salt and tasting for balance.
When the pasta is ready, use a spider to lift it into the pan with
the mussels. Stir. If the pan is too dry, ladle in a little pasta water;
when the sauce is unified, remove the pan from the heat and add
the parsley*. Drizzle your best olive oil on top before serving in
warmed bowls.
* You can use the same skillet that you use to cook the mussels;
just wipe it out first.* Parsley adds both color and an herbal freshness here, so don’t