Crab And Corn Pasta With Tarragon Cream

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 8 ounces pasta, preferably long fusilli or 8 ounces fettuccine pasta
• 4 slices thick-sliced pancetta or 4 slices bacon, diced
• 1/3 cup green onion, white and very light green parts, minced
• 2 teaspoons garlic, minced
• 1/4 cup dry
• 2 tablespoons unsalted butter
• 1 1/2 cups fresh corn kernels (about 2 small ears)
• 3/4 cup cream
• 1 tablespoon fresh tarragon, minced
• 6 -7 ounces cooked crab meat
• salt & freshly ground black pepper

Recipe

• 1 cook pasta in a large pot of boiling water until al dente, drain, set aside.
• 2 cook pancetta or bacon in a large saute pan over medium high heat until crisp. remove bacon to drain on a paper towel, reserve the bacon drippings.
• 3 saute the minced shallots and garlic in 2 tb of bacon drippings over medium heat until soft, 2-3 minutes.
• 4 deglaze the saute pan with , cook until nearly evaporated, about 2 minutes. melt butter in pan. add corn, cook until softened, about 3 minutes. stir in cream and tarragon, bring to a simmer.
• 5 add pasta and bacon to pan, season to taste with salt and pepper. turn off heat and gently fold in crab meat.
• 6 note: my husband tells me this is delicious, but i am highly allergic to crab, so i used shredded lobster tail meat in my portion instead. oh my word, it was awesome. either way a winning recipe.