Spaghetti with Mussels and White Beans

INGREDIENTS

• 2 (1/4 stick) unsalted butter
• 4 olive oil, divided, plus more for drizzling
• 4 garlic cloves, chopped
• 1/2 crushed red pepper flakes
• 1 28-ounce can whole peeled tomatoes
• 1 spaghetti
• Kosher salt
• 1 15-ounce can cannellini (white kidney) beans, rinsed
• 1 dry white wine
• 2 mussels, scrubbed, debearded
• 1/4 chopped flat-leaf parsley