Pasta with corn & mint

3 Aug

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This was not a planned blog event. I was just throwing something together on the fly last evening, with no intention of sharing a “recipe.”

Thing is, fresh corn and mint from the garden make a really nice combination. I’m wagering that even an ill-planned post such as this might at least provide some inspiration before summer’s end.

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Basically what we have here is an ear’s worth of fresh corn (blanched and then shaved off the cobb), a handful of fresh mint, a couple garlic scapes (a clove or two will do just fine), a chopped hot pepper, and a couple anchovy filets (optional, of course). Saute for a few minutes while your pasta is cooking.

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When the pasta is al dente turn up the heat in the pan to high and add the pasta.

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Then add some of the (well-salted) pasta water, cook it off until almost (but not entirely) evaporated, and you’re all set.

My guess is that I’ll be throwing this one together a couple more times before fresh corn season is over.

2 Responses to “Pasta with corn & mint”

  1. carolynn capabianca August 3, 2019 at 10:57 am #

    Mr Meatball,
    I just wanted to thank you and to want to have you realize that whether it be a great recipe or a poignant family story, what you say whirlpools out in ways you can’t fathom, for me, when I get a message from you when I happen to be feeling blue, you help me remember the GOOD memories of my own family, and happily share YOUR memories. It means more than you can know.

    Sent from my iPad

    • mistermeatball August 3, 2019 at 11:34 am #

      That is very sweet of you to say. Thank you so very much. MM

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