Recipe for Spaghettini with Flageolet Beans, Scallop and Celery Root 
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Yield:
1
Ingredients:
Amount Ingredient
1 tbl virgin olive oil
1 med celery root peeled and cut in 1/4-inch cubes (about 1 cup) (if you cant get celery root, you can use sliced celery)
4 x cloves garlic thinly sliced
1/4 cup cooked flagelot beans
8 oz dry white wine
1/2 lb bay scallops (I use imatation bay
scallops -flavored fish),
rinsed and patted dry
1 lb spaghettini
1 bn Italian parsley finely chopped to yield 1/4 cup
1 x red bell pepper cored seeded and
cut into superfine julienne
Instructions:
Instructions: * Adatped to LF by Tina Bell

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

In a 12" to 14" saute pan, heat oil until just smoking. Add celery root and garlic, stirring constantly until brown and quite soft. Add beans and white wine . 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, pepper and toss to mix.

Season with salt and pepper, pour into heated pasta bowl and serve.

Yield: 4 servings

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