For the sauce:
Release the mussels in a pan with oil, garlic, and parsley. Deglaze with white wine, cook gently, and separate the precious bivalves from their shells.
Preserve the ocean-scented spirit of the mussels.
In a pan, combine julienned garlic and oil. Let them bronze lightly, then introduce the langoustine heads, the delicate wild fennel stalks, and the spirited chili pepper.
Deglaze with white wine, allow it to evaporate, and gently press the heads to extract their rich essence.
Add the datterini tomatoes, sliced into eights, and simmer them in the sea-essence of the mussels.
Sauté the tender langoustine tails in this crimson nectar for a brief 30 seconds.

For the cannellini cream:
Gently sauté the aromatic vegetables.
Introduce the elegant cannellini beans, the rich tomato concentrate, and a ladle of broth.
Allow the elements to simmer, and once perfected, puree into a velvety cream.

For the parsley gel:
Blanch the verdant parsley for 5 minutes in salted water.
Plunge into ice water to preserve its vibrant hue.
Blend in the Vitamix, uniting all the elements into harmony.

For the 'nduja oil:
Place all ingredients in the Thermomix, blend at speed 6, and gently warm to 60°C.
Filter into a pure, fiery elixir.

For the presentation:
Emulsify the pasta within the rich sauce.
Paint the plate with strokes of cannellini cream, vibrant parsley gel, and the crimson 'nduja oil.
Settle the spaghetti upon the plate, adorning with wild fennel, two langoustines, and the tender mussels.