Smoked Black Cod Salad and Corn Pasta

Wine: Marina Cvetic Montepulciano – 2003

We started with a Salad that we made with Smoked Black Cod and Hazelnuts, We made a dressing from sour cream, lemon, Molton Sea Salt, Horseradish, and olive oil.

Corn is at its sweetest at the Farmer’s Market. We decided to make Corn Pasta. We used the recipe from The Zuni Café Cookbook. It is very easy.

Corn Pasta
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2 to 3 ounces of pancetta, minced (1/3 to ½ cup)
Up to ½ pound butter
Trickle of water
6 fresh sage leaves, coarsely chopped
Fresh cracked black pepper
1 pound fettuccine
Salt
2 ½ cups freshly scraped corn kernels and their milky juice (5 – 10 ears)
Grated Parmigano-Reggiano

Cook the Pancetta in a few tablespoons of the butter in a skillet over medium-low heat
When it is browned slightly, turn off heat a few drops of water to cool the pan, and stir, then add another tablespoon of butter, the sage and a few grinds of black pepper.

Cook the pasta in boiling salted water.
Turn the heat up under the skillet and add another 6 to 8 tablespoons butter, sliced. Swirl the pan. When the butter is nearly melted, add the corn, and cook until heated through. Taste for salt. If the corn seams dry, add a trickle of pasta water and some or all of the remaining butter.

Drain the pasta, stir into the corn mixture. Serve with the grated cheese.