Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 bn Celery (abt 1 3/4 lb ea) -or other small pasta
1/3 c Extra-virgin olive oil 3 tb Chopped flat-leaf parsley
-or to taste 1/2 ts Dried red pepper flakes
4 Scallions, white and green -or to taste
-parts, sliced thin 3/4 ts Salt
2 Garlic clove(s), minced 1/4 ts Black pepper
1 lb Tubettini

Remove the tough outer celery ribs and reserve for another use. Rinse
the hearts well and dry them. Chop the celery leaves and wrap them in
a moist paper towel. Chop the inner ribs about the same size as the
pasta. You should have about 3 3/4 cups chopped celery.

Heat the olive oil in a large frying pan over medium heat. Saut? the
scallions and celery until tender but still firm, about 10 minutes.
Stir in the garlic and cook until fragrant, 1-2 minutes more. Remove
from the pan and keep warm.

In a large pot of boiling salted water, cook the pasta until al dente;
drain but do not rinse. In a large serving bowl, combine the pasta,
celery sauce, chopped celery leaves, parsley, red pepper flakes, salt
and pepper. Toss well and serve immediately.

Fine Cooking October-November 1995
Submitted By DIANE LAZARUS On 09-29-95

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