Scallion & Sweet Corn Pasta

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With slightly spicy breadcrumbs and lots of parmigianno reggiano

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One afternoon in Hawaii this summer, I had a spicy corn chowder, which may seem like a strange thing to consume when it’s 85°F and full humidity. Fortunately for me, I was in an air-conditioned restaurant and it sounded interesting to try—it was honestly amazing and made me think about how little I integrate corn into my cooking, so I dreamt this up and I’m very glad I did. Serves four and takes about 40 minutes.

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Ingredients:

For the scallion oil

• 3 scallions, thinly sliced, white + light green parts separated from dark green parts

• 1 small shallot thinly sliced into rings

• 6 Tbsp olive oil

• Kosher salt and freshly ground black pepper

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Access the post here.

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