From Cooking With Janie Jacobson

Virginia Wine Pairing:
Church Creek Steel Chardonnay
Serves: 4 to 6

7 ears white corn, shucked (4 cups of corn kernels and pulp)
1 lb. spaghetti (gluten-free)
2 tbsp. olive oil
1/4 lb. pancetta, diced
2 medium shallots, chopped
1 tsp. Old Bay Seasoning™,
a product of Virginia
3 cloves garlic, minced
2 tbsp. rosemary leaves, chopped
2 tbsp. fresh lemon juice
1 tbsp. lemon zest
1 lb. lump crabmeat, from Virginia
Garnish with Shimchimitogarashi and rosemary leaves

Preheat oven to 400. Place the corn kernels and pulp in a blender, and puree until smooth. Strain through cheesecloth and fine sieve, pressing on the solids to get the corn milk into a bowl. Reserve the corn milk. In a large pot, add water and salt, and bring to a boil. Add pasta and cook uncovered until al dente, about 8 minutes. Drain pasta, reserving about 2 cups of the pasta water. In a large skillet heat 2 tbsp. of olive oil. Add the pancetta, and cook until fat is rendered, about 10 minutes. To the skillet with the pancetta, add the shallots, Old Bay Seasoning, garlic and rosemary. Cook 5–7 minutes. Add spaghetti, corn milk, 1 1/4 cup of the pasta water and lemon juice. Cook until thickened, adding more pasta water to thin if needed. Add the crabmeat and lemon zest. Transfer to a serving platter. Garnish with Shichimi and rosemary.

Written By

Betsy DiJulio