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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