Recipe by Rachael Ray
- 3 ears corn, husked
- 1 tub (16 oz.) fresh lump crabmeat
- 1 tbsp. Old Bay Seasoning
- 2 tbsp. olive oil
- 4 slices meaty bacon, finely chopped
- Salt and pepper
- 4 scallions, thinly sliced or chopped, whites and greens separated
- 1 fresh red chile, such as finger or Fresno, or jalapeño, chopped
- 2 tbsp. chopped fresh thyme
- 4 cloves garlic, chopped
- 1/2 cup dry vermouth
- 1/2 cup chicken stock
- 12 oz. spaghettini (thin spaghetti)
- 2 tbsp. butter
- 1/4 cup (a small handful) finely chopped fresh flat-leaf parsley
- Grated Parmigiano-Reggiano (optional)
1. Bring a large pot of water to a boil for the pasta.
2. Invert a small bowl inside a large bowl. Place one ear of corn upright on the top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl); repeat with the remaining ears of corn.
3. In a medium bowl, pick through the crab and discard any shells; season with Old Bay.
4. In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the bacon and render, stirring occasionally, until beginning to get crispy, 2 minutes. Add the corn and season with salt and pepper. Cook, stirring occasionally, until the corn is lightly browned, 3 to 4 minutes. Add the scallion whites, chile, thyme and garlic. Cook, stirring often, until the scallions soften, about 2 minutes. Swirl in the vermouth, then the stock; reduce the heat to low.
5. Salt the boiling water, add the pasta and cook until 1 minute shy of al dente. Reserve half a mug of the starchy cooking water, then drain the pasta.
6. Add the butter to the corn mixture; stir until melted. Add the seasoned crab and half the parsley. Add the pasta and the cooking water; toss 1 to 2 minutes to combine and season with salt.
7. Serve the pasta in shallow bowls topped with the scallion greens, remaining parsley and grated Parmigiano-Reggiano, if using.