Makes 4 servings


8 oz squid 3/4 cup white wine 16 mussels, scrubbed and debearded 3 slices pancetta 1/2 cup sliced red onion 2 garlic cloves, thinly sliced 1/2 cup sliced fennel 2/3 cup cooked cannellini beans 4 cups spinach 3/4 cup plum tomatoes, peeled, seeded, and diced 2 teaspoons basil chiffonade 2…

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