In large saucepan, heat olive oil over medium-high heat. Add onion, garlic and rosemary. Cook, stirring occasionally, 3 to 5 min., or until onion start to soften. Stir in white wine; cook 1 min. Add tomato passata and 4 cups (1 L) water. (Note: for a flavour switch, substitute passata with equal quantity chicken or vegetable broth.)
Bring to a boil, add pasta and cook, stirring often, 10 to 12 min., or until pasta is just tender and sauce is thickened. Add beans and clams (with liquid). Cook, stirring, about 5 min. or until heated through. Sprinkle with parsley to serve.
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