Linguini with Corn and Fresh Tomatoes

Summer is corn and corn is summer – that and tomatoes. Corn and tomatoes, sweetness and humidity, the silk sticking to your skin, the juices running down your chin – we’ve had plenty of both.

If you need a reminder go back and listen to a few old Prairie Home Companions.

Sunday was going to bring out the big guns, Lobster Corn Chowder, but setting out on foot for the Red Hook Lobster Pound at noon on Sunday was a mind-altering experience. Ninety degrees, heavy cream, butter and bacon?

After a minor Monty Python Cheese Shop experience at the Lobster Pound with a request for hard shell lobsters, I bailed. And with that I give you Saturday’s meal. – Jason Adams

Linguini with Corn and Fresh Tomatoes

  • 4 oz. pancetta or bacon (optional)
  • Corn kernels cut form two ears of corn
  • One-pint red and/or yellow cherry tomatoes, halved
  • One to two cloves garlic, sliced thin
  • One shallot, sliced thin
  • 6-10 leaves chopped basil
  • One-pound linguini
  • Olive oil
  • Salt & pepper
  • Freshly grated parmesan cheese

Bring a large pot of water to boil. Salt and cook the pasta about a minute short of al dente. Reserve one-cup of the pasta water.

Heat a fry or sauté pan over medium heat, add olive oil. If using bacon or pancetta, cook until meat has given up its fat and started to brown.

Add garlic and shallots and cook for about one minute until fragrant.

Add corn kernels and cook for a couple of minutes until corn looses its starchiness. The fresher the corn, the less time you need to cook.

Add tomatoes, salt and pepper and cook until tomatoes start to soften.

Add about one-half cup of the pasta water to the corn tomato mixture and stir to combine.

The oil and water should combine – emulsify, and make a sauce.

Drain the pasta and add to the sauce. Cook for a minute or two, add more pasta water and as little oil as necessary to coat all of the pasta and give some sauce.

Add the chopped basil and toss.

Serve with grated parmesan.

Wine pairings: Whether you go meatless or not, just go with a nice chilled rose and you’ll be all set. 2009 has been one of those “vintage of the century” for French rosé.

One that I have enjoyed in the past and is exceptional this year is ceci n’est pas un rosé from Les Sablonnettes. This rosé is a deep color that belies its freshness and acidity, and according to the French wine governing boards, is too dark to be a rosé; hence its name – this is not a rosé.

If you take out the meat choose and a nice white with some acidity to go with the sweet corn and tomatoes. Going with double smoked bacon? Then pair with a young syrah.

But please, serve all wines at cellar temperature, about 60 degrees, less so for the whites and rosé. In this weather you’ll take all the cooling you can get.


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