Spaghettini with Flageolet Beans, Bay Scallops and Celery Root

Spaghettini with Flageolet Beans, Bay Scallops and Celery Root

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

4	tablespoons	virgin olive oil
1	medium	celery root -- peeled, and
4	cloves	garlic -- 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	medium	red bell pepper -- cored, seeded,
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sauté 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 sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5642)