Sweet corn and crab come together to create this crave-worthy summer pasta dish.
INGREDIENTS
5¼cups
fresh corn kernels (about 7 ears)
2Tbsp
butter
4oz
Niman Ranch Diced Pancetta
2
medium shallots, minced
2
garlic cloves, thinly sliced
1lb
spaghetti
1Tbsp
fresh lemon juice, plus grated zest for garnish
Salt and pepper to taste
1tsp
DLM Creole Seasoning
½lb
jumbo lump crab meat
INSTRUCTIONS
1
Cut the corn kernels off of the cobs and place in blender or food processor. Purée until smooth. Strain the purée through a fine sieve, pressing on the solids. Set the juice aside and discard the pulp.
2
In a sauté pan, heat the butter and cook the pancetta until golden brown. Add the shallots and garlic and cook, stirring, until softened, about 3 minutes.
3
Meanwhile, cook the pasta in salted boiling water until al dente, reserving 2 cups of the cooking water before draining.
4
Place drained pasta back in pot. Add the strained corn purée, pancetta mixture, 1½ cups of the pasta water, and the lemon juice.
5
Bring back to medium heat and let cook until thick and creamy, about 4-6 minutes. Add more of the pasta water if needed.
6
Season with the creole seasoning and salt and pepper to taste. Gently fold in the crab and serve.
1Tbsp
fresh lemon juice, plus grated zest for garnish
Salt and pepper to taste
1tsp
DLM Creole Seasoning
½lb
jumbo lump crab meat
INSTRUCTIONS
1
Cut the corn kernels off of the cobs and place in blender or food processor. Purée until smooth. Strain the purée through a fine sieve, pressing on the solids. Set the juice aside and discard the pulp.
2
In a sauté pan, heat the butter and cook the pancetta until golden brown. Add the shallots and garlic and cook, stirring, until softened, about 3 minutes.
3
Meanwhile, cook the pasta in salted boiling water until al dente, reserving 2 cups of the cooking water before draining.
4
Place drained pasta back in pot. Add the strained corn purée, pancetta mixture, 1½ cups of the pasta water, and the lemon juice.
5
Bring back to medium heat and let cook until thick and creamy, about 4-6 minutes. Add more of the pasta water if needed.
6
Season with the creole seasoning and salt and pepper to taste. Gently fold in the crab and serve.
