Ingredients
3 large ears corn, shucked
3 jalapeño chiles
12 oz. cold meaty, less fatty bacon (about 12 thick slices)
2 tbsp. olive oil
2 leeks, white and pale-green parts only, quartered lengthwise and chopped
Salt and pepper
5 to 6 large cloves garlic—thinly sliced, chopped, or grated
1 lb. spaghetti or gluten-free corn spaghetti
2 tbsp. butter
1 lb. king crab leg meat, chopped (from 2 lb. of legs), or 1 lb. lump crabmeat
2 tsp. Old Bay Seasoning
Hot sauce (such as Tabasco), to taste
½ cup fresh flat-leaf parsley, chopped
½ cup mild or hot Peppadew peppers from a jar, chopped, plus a fat splash of the brine
2 tbsp. fresh thyme leaves, chopped
Grated Parmigiano-Reggiano, for tossing with the pasta and passing at the table
Preparation
Step 1
Bring a large pot of water to a boil for the pasta.
Step 2
Invert a small bowl inside a large bowl. Working with 1 ear of corn at a time, steady the larger end on top of the small bowl. Using a sharp knife, cut the kernels off the cobs into the large bowl.
Step 3
For spicy pasta, finely chop the chiles with the seeds and ribs. For milder heat, remove the seeds and ribs, then finely chop.
Step 4
Chop the cold bacon into 1/4-inch cubes.
Step 5
Heat a large deep skillet over medium-high. Add the oil, two turns of the pan. Add the bacon. Cook, stirring occasionally, until the fat begins to render, about 3 minutes. Add the corn and leeks. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes; season with salt and pepper. (If the bacon is meaty, it shouldn’t be necessary to drain the fat.) Add the garlic and chiles. Reduce heat to medium-low.
Step 6
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Reserve about 1/2 to 2/3 cup of the cooking water. Drain the pasta.
Step 7
While the pasta cooks, melt the butter in a small skillet over medium heat. Add the crabmeat. Cook, stirring often, until heated through, about 5 minutes; season with the Old Bay and hot sauce.
Step 8
Mix the pasta and cooking water, parsley, Peppadew peppers and brine, and thyme into the corn and leeks. Mix in a handful of Parm; season. Fold in the crabmeat. Serve the pasta and pass more cheese at the table.
