PASTA WITH CELERY SAUCE

Cut the celery the same size as the pasta (tubular) to give the dish a uniform look. Use only celery hearts and peel tough outer ribs.
2 bunches celery (about l-3/4 lbs. each)
l/3 cup virgin olive oil
4 scallions, white and green parts, sliced thin
2 cloves garlic, minced
l lb. tubettini or other small pasta
3 tbsps. chopped flat leaf parsley
l/4 tsp. dried red pepper flakes or to taste
3/4 tsp. salt
l/4 tsp. pepper
Remove the tough outer celery ribs and reserve for another use. Rinse the heats well and dry them. Chop the celery leaves and wrap them in a smoist paper towel. Chop the inner ribs approx. the same size as the pasta. You should have about 3-3/4 cups chopped celery. Heat the oil in a large frying pan over med. heat. Saute the scallions and celery until tender but still firm, about l0 mins. Stir in the garlic and cook until fragrant, l or 2 mins. longer. Remove from the pan and keep warm. In a large pot of boiling salted water cook 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, s&p. Toss well and serve.
Serves 4 to 6. Fine Cooking Oct. 95