This dish is a knockout for late summer: It’s spicy and tangy with jalapeños and Peppadew peppers, which balance the sweetness of the crab and corn.


Credit: Photography by Kate Mathis

Recipe Summary test

Makes 4 to 6


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil for the pasta. 

  • 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. 

  • For spicy pasta, finely chop the chiles with the seeds and ribs. For milder heat, remove the seeds and ribs, then finely chop. 

  • Chop the cold bacon into 1/4-inch cubes. 

  • 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. 

  • 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. 

  • 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. 

  • 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.