For the dish
Warm a large pot over high heat add the mussels and wine, cover and steam until the mussels open up. Remove the mussels from the pot, take out of the shells and reserve. Strain the cooking liquid and reserve. In a large sauté pan over high heat add ½ of the olive oil and render the pancetta until crisp. Add the onion, garlic, and fennel and sauté, stirring frequently, until the fennel is tender. Add the beans, spinach, tomatoes, and enough of the reserved cooking liquid from the mussels to wilt the spinach. Season with salt. Add the squid and the mussels and cook for a couple of minutes. Remove from the heat; add the rest of the olive oil, basil, parsley and parmesan.