Admittedly, I love corn (and would eat crab every single day of my life budget permitting), but this is - if I may say with no false modesty whatsoever - a truly STELLAR summer corn recipe. Using fresh pasta - or better yet home made pappardelle if you are up to it - will elevate this to restaurant quality pasta. The dish needs flat pasta, like pappardelle or linguine, to soak up as much sauce as possible. And yes, there is a lot of butter and cream in this recipe but let's all live a little - this was a birthday!
This will make a hearty main course for 4 or, if accompanied by other courses, a pasta course for 4 and lunch for 2.
4 ears of corn, shucked and de-silked
1/2 cup chopped green onion or scallion
8oz lump crab meat
1 lb fresh pasta, cooked one minute less than the instructions require
1/2 stick of butter (4 Tbsps)
1/4 cup dry white wine
1/3 cup cream
1 tsp Old Bay seasoning
Salt to taste
Put a large pan of salted water on to boil for your pasta.
Using a sharp knife, cut the corn kernels off 2 of the ears of corn, directly into a large pan. The kernels will come off both in sections and as individual kernels which will add texture to the final dish.
Using a box grater, grate the other 2 ears of corn into the pan. This method of preparing the corn will add great corn flavor to the final dish.
Add 1/2 of the butter, the green onion, the wine, the cream and some salt to the pan and set on the stove top over medium heat. Stir from time to time during its few minutes of cooking time to distribute the butter throughout the sauce and to keep the sauce from sticking to the bottom of the pan.
By now your pasta water should be boiling away merrily. Add the fresh pasta and cook for about 2 minutes. Check to see if it is a little on the underdone side, rather than still raw (keeping in mind that you have shaved a minute off its cooking time in order to finish it in the sauce and that fresh pasta cooks quickly). Measure 1/4 cup of the pasta water into the corn sauce and drain the pasta.
Put the drained pasta in the corn sauce pan, reduce the heat to low, and stir well to combine. Cook for a minute or so until the pasta is done.
Turn off the heat. Add the crab meat, the remaining butter and the Old Bay and stir well to combine throughout the dish.
Inspiration recipe, here.
Comments