Usually beans are eaten by themselves (often with rosemary and extra virgin olive oil), or with pork and vegetables. This is a rare combination with seafood, and it provides a particularly delicate taste. The recipe is cooked in two parts.
To start the beans, heat the olive oil in a medium pan and fry the garlic for a few minutes without letting it brown. Add the tomato, rosemary and drained beans and cook for about 5 minutes, just to warm the beans through.
To start the seafood, wash the shells well, discarding any that gape open.
Heat the olive oil in a large pan and fry the garlic and chilli for a few minutes, then add the mussels, clams and wine. Put a lid on and cook, shaking the pan from time to time until all the shells open, revealing the meat inside. Discard any shells that have not opened. Leave to cool, then discard most of the shells after having taken the meat, leaving some still with their shells for decoration.
Now mix the mussels, clams and parsley with the beans, and warm up slightly. Season with black pepper to taste. Serve on a plate with the sauce and eat with bread.