2.00 Celery stalks, julienned	0.25 Cup Olive oil
2.00 Carrots, julienned	4.00 Tbl Mint, chopped
12.00 Oz Fettuccine	Salt & pepper
8.00 Garlic cloves, chopped

Place the celery & carrots in a large pan of water, bring to the
boil, add the fettuccine & salt & cook until *al dente*. Drain.
Meanwhile, warm the garlic in the olive oil until fragrant & slightly
golden, then remove from the heat & add the mint leaves, pepper &
extra salt to taste. Toss the pasta & vegetables with the garlic-mint
sauce & serve immediately.