Spaghettini with flageolet beans, bay scallops, celery root
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Virgin olive oil |
| 1 | medium | Celery root; peeled, and |
| Cut into 1/4\" cubes -; (abt 1 cup) | ||
| 4 | Garlic cloves; thinly sliced | |
| ¼ | cup | Cooked flageolet beans |
| 8 | ounces | Dry white wine |
| 2 | ounces | Cold butter |
| ½ | pounds | Bay scallops; rinsed, patted dry |
| 1 | pounds | Spaghettini |
| ¼ | 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 | ||
Directions
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)
Per serving: 327 Calories (kcal); 26g Total Fat; (78% calories from fat); 10g Protein; 6g Carbohydrate; 50mg Cholesterol; 238mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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