CORN, CRAB & BASIL LINGUINE

SERVES 6

6 corn cobs, husks removed

1/2 cup (125ml) extra virgin olive oil 70g unsalted butter, chopped 1 onion, finely chopped 500g dried linguine 3 garlic cloves, crushed 2 small red chillies, thinly sliced 6 basil sprigs, leaves picked 500g cooked spanner crab meat (from about 3 crabs – substitute thawed frozen pre-cooked meat) Juice of 1/2 a lemon

Cut kernels from cobs, leaving base of kernels attached to cob. Scrape liquid from cobs into a bowl by running the back of a knife from top to bottom against cob. Add half kernels to corn liquid and set aside. Place remaining kernels in a second bowl and set aside.

Heat 2 tbs oil and 50g butter in a large frypan over medium heat. Add onion and cook for 6 minutes or until softened but not coloured. Add corn liquid mixture and enough water to fill pan to a depth of 2cm. Bring to a simmer and cook, stirring, for 10-12 minutes or until most of the liquid is evaporated. Transfer to a blender and whiz until smooth. Set aside.

Cook pasta in a large saucepan of boiling salted water according to packet instructions. Add remaining kernels in last 2 minutes of pasta cooking time. Drain, reserving 1/2 cup (125ml) pasta water.

Meanwhile, heat remaining 1/3 cup (80ml) oil in a frypan over medium-high heat. Add garlic and chilli, and cook, stirring, for 2 minutes or until softened. Stir through half basil. Increase heat to high, add pasta mixture, reserved pasta water, corn puree and remaining 20g butter, and toss until combined. Fold through crab and lemon juice. Scatter with ground black pepper and remaining basil to serve.