Ingredients
6 large ears of corn
1 tbsp. minced garlic (2-3 cloves)
1 1/2 tsp. Kosher salt
3/4 tsp. Freshly ground black pepper
1/4 c. extra-virgin olive oil
1/2 c. grated Parmesan cheese, lightly packed
1 tbsp. extra-virgin olive oil
1/2 c. panko (Japanese bread flakes)
kosher salt
1/4 tsp. crushed red pepper flakes
10 oz. spaghetti
2 pt. multicolored cherry tomatoes
1/2 lb. fresh crabmeat
Freshly ground black pepper
1/3 c. julienned fresh basil leaves
Parmesan cheese, for serving
Preparation
Step 1For the pesto: Cook corn in large pot of boiling water for 5 to 8 minutes, until just tender. Place immediately in bowl of ice water to cool. Step 2When cool, cut kernels off cobs and place 3 cups of kernels in bowl of food processor. Add garlic, salt and pepper and process for about one minute, until corn is pureed. Step 3With processor running, add olive oil and process until incorporated. Add Parmesan and remaining 1 cup of corn kernels and pulse about fifteen times until incorporated but still chunky. Step 4For pasta: In large sauté pan, heat 1 tbsp. olive oil over medium heat. Add panko, ½ tsp. salt and crushed red pepper flakes and cook over medium heat, stirring often, for 3 to 5 minutes, until bread flakes are evenly browned. Remove to cool.Step 5In large pot, cook spaghetti according to package’s instructions for al-dente pasta.Meanwhile, in same large sauté pan you used to toast panko, heat corn “pesto” sauce over low heat. Step 6When pasta is finished, drain and add to sauce. Add cherry tomatoes, crabmeat, 2 tsp. salt and 1 tsp. pepper and toss well. Step 7Sprinkle with toasted panko, basil and large shavings of Parmesan and serve immediately.
Three words: Fresh. Corn. Pesto.
