Shells with fresh corn, anchovies & pecorino

SERVES 4 PREP + COOK TIME 25 MINUTES

cup (80ml) extra virgin olive oil

10 anchovy fillets, chopped coarsely

4 garlic cloves, chopped finely

1 teaspoon dried chilli flakes, or to taste 3 large fresh corn cobs, kernels removed 500g medium-sized shell pasta (conchiglie rigate)

1½ cups (120g) finely grated pecorino, plus extra to serve

50g unsalted butter

1 cup loosely packed round mint, leaves torn 2 tablespoons pepitas, toasted

1 Combine the olive oil, anchovies, garlic and chilli flakes in a large frying pan over medium heat; cook, stirring, for 2 minutes or until garlic is fragrant but not coloured. Add the corn kernels and cook, stirring, for about 2 minutes.

2 Meanwhile, cook the pasta in a large saucepan of boiling, salted water until al dente. Drain and reserve 1/3 cup (80ml) cooking water.

3 Add the hot pasta to the corn mixture along with the pecorino, butter, mint and enough reserved pasta cooking water to loosen mixture; toss to combine, season with salt and freshly ground black pepper. 4 Sprinkle with pepitas and serve with extra pecorino.

Not suitable to freeze or microwave.