Ingredients:

  • 1 lb linguine
  • 1 tbsp salt
  • 4 cups fresh corn kernels
  • 3 tbsp unsalted butter
  • 2 shallots, finely minced
  • 4 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh basil, torn
  • salt and black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente (usually 1-2 minutes less than package directions). Reserve 1 cup of the cloudy pasta water before draining.
  2. Melt butter in a large skillet over medium heat. Add minced shallots and sauté until translucent (about 3 minutes). Stir in minced garlic and red pepper flakes, cooking until fragrant but not browned.
  3. Add corn kernels to the skillet and sauté for 5 minutes until bright yellow and slightly charred.
  4. Scoop out 1 cup of the sautéed corn and blend it with 1/2 cup of the reserved pasta water and lemon juice until completely smooth.
  5. Pour the blended corn purée back into the skillet with the remaining whole kernels. Stir in parmesan cheese and lemon zest over low heat until the cheese is melted.
  6. Add the cooked pasta to the pan. Toss vigorously for 2 minutes, adding more pasta water if needed to reach desired consistency. Garnish with torn fresh basil and season with salt and black pepper.