Spaghettini W Flageolet Beans, Bay Scallops & Celery Root

By á-170456

Ingredients

• 4 tablespoons virgin olive oil
• 1 medium celery root peeled, and cut into 1/4" cubes - (abt 1 cup)
• 4 garlic cloves thinly sliced
• 1/4 cup cooked flageolet beans
• 8 ounces dry white wine
• 2 ounces cold butter
• 1/2 pound bay scallops rinsed, patted dry
• 1 pound spaghettini
• 1/4 cup finely-chopped flat-leaf parsley
• 1 red bell pepper cored, seeded, and cut 1/32" superfine julienne
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat oil until just smoking. Add celery root and garlic, stirring constantly until brown and quite soft. Add beans, white wine and cold butter. Boil 1 minute and remove from heat. Add scallops and let stand.

Drop pasta into boiling water and cook according to package instructions until just al dente. Drain pasta in colander over sink and toss in saute pan with scallops. Return to heat and simmer 1 minute, stirring to mix pasta. Add parsley, bell pepper and toss to mix. Season with salt and pepper, pour into heated pasta bowl and serve.

This recipe yields 4 servings.