Corn Pasta

Wine

Cambria Rose Vin Gris of Pinot Noir 2005
Chateau Rayssac 1804 Cabardes

It is very warm in Los Angeles and we decided to eat on the deck. It was a very clear day and we could see to the ocean.

We started with Melon and Prosciutto. We had purchased the melon at the Hollywood Farmer’s market. Finally the were starting to get some good ones! Once again the prosciutto was from The Cheese Store of Silverlake.

We then made one of our favorite summer treats: Corn Pasta. It is from The Zuni Café Cookbook. This is about as easy as it gets, and is very delicious. The trick is to have good fresh sweet ears of corn. We used 12 ears. This will serve at least 8, lots of leftovers for us!

Corn Pasta
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12 Ears of Corn – peel the corn and using a sharp knife cut off the kernels into a bowl
2 – 3 oz pancetta minced
2 sticks unsalted butter
A trickle of water
6 fresh sage leaves chopped
1 pound fettuccine
Freshly grated black pepper
Salt
Parmigiano-Reggiano

Cook the pancetta in a few tablespoons of butter over medium low heat
When it has browned slightly on the edges, and is starting to sizzle turn off the heat.
Add a few drops of water to cool the pan and stir, then add a few more tablespoons of butter, the sage and a few grinds of black pepper. Swirl the pan, then leave the aromatics to infuse the melting butter.

Cook the pasta.
While pasta is cooking turn heat under pan with pancetta to medium add 6 to 8 tablespoons of butter. When the butter is nearly melted add the uncooked corn, stir, and cook until heated thru. Taste for salt.

If the corn seams dry add a trickle of the water the pasta was heated in. Add some or all of the remaining butter to taste. Reduce to low.

When the pasta is cooked, drain well then toss with the corn. Serve with the grated Parmigianino.

We always save a cup or so of the water the pasta cooked in, to add to the mixture as required, when we re-heat the pasta.