2 ea Celery stalks, julienned

2 ea Carrots, julienned

12 oz Fettuccine

8 ea Garlic cloves, chopped

1/4 c Olive oil

4 tb Mint, chopped

Salt & pepper

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.