Fresh Corn Pasta
Ingredients
- 8 ounces conchiglie
- 3 ea sweet corn
- 2 tablespoons olive oil
- 1 shallot shallot
- 2 cloves garlic cloves garlic
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley
- 1 tablespoon fresh lemon juice
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Instructions
- Bring a large pot of water to a boil over high heat and season generously with salt. Add the pasta, stir, and cook until al dente according to the package directions. Reserve a cup of pasta water just before draining.,Simply Recipes / Ciara Kehoe
- Shuck the corn, discarding the husks and removing as much of the silks as possible.,Set a large, shallow bowl in the sink. Hold a shucked ear of corn by the stalk end and position it upright with the tapered end steadied against the bottom of the bowl. Use a large knife to shave the corn kernels from the cob, working in long strips down towards the bottom of the bowl.,Once all the kernels are removed, run the back of the knife down the entire ear using the same motion. This will remove any creamy juice left behind on the cob which gives the pasta lots of flavor. Repeat with the remaining ears of corn.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- In a large skillet, heat the olive oil over medium heat. Once hot, add the shallot and sauté until translucent, 1 to 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.,Add the corn and their juices, 1/2 teaspoon salt, and the red pepper flakes. Stir. Add the white wine and simmer until most of it has cooked off, about 2 minutes.,Add the cream and bring to a low simmer, reducing the heat as needed. Cook until thickened, about 3 minutes.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Add the Parmesan to the sauce a little at a time, stirring each time to ensure it melts. Add the parsley, reserving a small handful for garnish. Add the lemon juice and stir to combine.,Add the drained pasta and 1/3 cup of reserved pasta water to the sauce. Increase the heat to medium and toss continuously until all of the pasta is coated and the sauce is clinging to the pasta. If needed, add more pasta water, a tablespoon or so at a time, and keep tossing until you have a creamy sauce.,Simply Recipes / Ciara Kehoe,Simply Recipes / Ciara Kehoe
- Taste the pasta, adding more salt and red pepper flakes, if needed. Spoon onto plates or into bowls and top with the remaining parsley. Serve immediately.,This pasta is best eaten fresh, but leftovers will keep in an airtight container for up to 3 days. Reheat gently in the microwave or in a nonstick skillet, adding a splash or 2 of water or cream to loosen the sauce.,Simply Recipes / Photo by Julia Gartland / Food Styling by Samantha Seneviratne,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original