Wash and shell the black mussels, keeping their filtered water. Once the garlic in the oil becomes brown, add the mussels and chopped tomatoes, boiling them; before mixing them with the cooked beans.
Boil "al dente" the "paternosci" pasta, drain and put them back in the pot together with the mussels and beans sauce, mix them on the stove for a few minutes, adding a few water from the mussels. Serve with chopped parsley and plenty of pepper.
Andrea Monferrini, Claudio Ferraro