Recipe for Spaghettini with Flageolet Beans, Bay Scallops, Celery Root 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 tbl Virgin olive oil
1 med Celery root, peeled, and
Cut into 1/4" cubes -, (abt 1 cup)
4 x Garlic cloves, thinly sliced
1/4 cup Cooked flageolet beans
8 oz Dry white wine
2 oz Cold butter
1/2 lb Bay scallops, rinsed, patted dry
1 lb Spaghettini
1/4 cup Finely-chopped flat-leaf parsley
1 x Red bell pepper, cored, seeded,
And cut 1/32" superfine julienne
Salt, to taste
Instructions:
Instructions: 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.

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  ... Spaghettini with Flageolet Beans, Bay Scallops and Celery Root   ::   Spaghettini with Flageolet Beans, Scallop and Celery Root   ...