Spaghettini with Flageolet Beans, Bay Scallops and Celery Root
|
Ingredients
| 4 tbsp. | virgin olive oil | | 1 | md. celery root, peeled and cut into 1/4-inch cubes | | 4 cloves | garlic, thinly sliced | | 1/4 cup | cooked flageolet beans | | 8 | fl. oz. dry white wine | | 2 oz. | cold butter | | 1/2 lb. | bay scallops, rinsed and patted dry | | 1 lb. | spaghettini | | 1/4 cup | finely chopped flat leaf parsley | | 1 | red bell pepper, cored, seeded and cut into 1/32-inch pieces | | Salt, to taste | | Freshly ground black pepper, to taste |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
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 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.
Similar Recipes
main courses