Three of our favorite things in one supper: corn, crab and pasta!
I pretty much want to put corn in every dish I make during the summer. It’s sweet, it’s colorful and it pairs beautifully with everything from beef to fish. This little pasta supper whips up in no time flat and is perfect for a Wednesday night supper. Happy eating, friends! xo
This recipe serves 4 to 6.
1 pound of short cut pasta
6 pieces of bacon, chopped
Extra Virgin Olive Oil (EVOO)
3 cloves of garlic, chopped
about 8 green onions, plus more for garnish, chopped
1 (12 oz can) of lump crab meat
1½ cups of fresh corn kernels
1 tablespoon Dijon mustard
salt and pepper
about 1 cup of breadcrumbs
Preheat your oven to 350 degrees.
Bring a large pot of water up to a rolling boil and then drop your pasta in and cook to al dente. You will reserve about ½ cup of the cooking water when you drain the pasta, so don’t forget to reserve it!
Meanwhile, in a large oven-proof skillet or pan over medium-high heat, crisp up your bacon pieces in a drizzle of EVOO. Once your bacon is nice and crispy, stir in your garlic and onions to saute a minute. Next, stir in your lump crab meat, corn and Dijon along with a big pinch of both salt and pepper. Stir everything together a few minutes while the crab is heating up.
Drain your pasta reserving ½ cup of the cooking water. Slowly, stir the hot cooking water and cooked pasta into your crab mixture and continue to let everything simmer about five minutes. Sprinkle on your breadcrumbs and pop the whole pan into the oven to toast up about 8 minutes.
Remove from oven, garnish with a few more chopped green onions and serve.
Corn, crab, pasta…the best combination!