4 large ears corn on the cob, kernels scraped from cob
1 cup chicken or vegetable stock
2 tablespoons EVOO
2 tablespoons butter
2 leeks (white and light green tops), quartered lengthwise and sliced
4 cloves garlic, chopped or grated
1 teaspoon red pepper flakes (optional)
½ cup white wine
1 pound short-cut pasta or corn penne, for an extra-corny supper
1 tablespoon lemon juice
1 cup grated pecorino cheese or Parmigiano-Reggiano cheese
A handful of basil or tarragon, torn
A small handful of mint, chopped
Serves: 4 to 6
Place a large pot of water on to boil for pasta.
Puree half the corn with stock.
Salt boiling water.
Heat olive oil, 2 turns of the pan, add the butter and melt it into oil. Add leeks, season with salt and soften 3 minutes. Add the corn kernels, garlic and red pepper and cook another 3 minutes, then add the wine and let it evaporate.
Add pasta to water and undercook 1 minute; reserve half a mug of water before draining.
Stir the puree into the leeks, add lemon juice and simmer.
Toss pasta with sauce, cheese and cooking water; adjust salt. Top with basil or tarragon and mint to serve.