• Remove the fruit of the mussels from the shells either by opening each mussel with a knife or by steaming them.  In either case be careful to recover the fruit from each mussel as well as the water that comes out of the mussels. Separate the two and save for later.
  
• In a large pan add some olive oil and saute` the garlic and rosemary together.
  
• Once the garlic is beginning to turn gold chop the peeled tomatoes and add them to the pan. At this time also add the white wine.
  
• Let the alcohol completely evaporate. Add the beans and the water recovered from the mussels.
  
• Continue to cook for an additional 10 mins. at high flame.
  
• Separately cook the pasta and remove it when it is very "al Dente".
  
• Add to the pan the pasta and the fruit of the mussels and continue cooking everything together for 2-3 mins. by stirring all the ingredients.
  
• Serve with a drop of Olio Santo or a few drops of EV olive oil and a sprinkle of fresh black pepper.

Buon Appetito!