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Pasta Shells with Corn and Bacon

James Carrier
Yield Makes 6 servings

Ingredients

  • 1 pound dried pasta shells (about 1 in. long)
  • 4 ounces bacon, chopped
  • About 2 tablespoons butter
  • 1/2 cup minced shallots
  • 4 cups fresh corn kernels
  • 1 cup dry white wine
  • 1/2 cup whipping cream
  • 1/4 cup chopped fresh tarragon

Nutrition Information

  • calories 605
  • caloriesfromfat 34 %
  • protein 16 g
  • fat 23 g
  • satfat 11 g
  • carbohydrate 80 g
  • fiber 5.2 g
  • sodium 200 mg
  • cholesterol 45 mg

How to Make It

  1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add shells and cook, stirring occasionally, until barely tender to bite, 8 to 10 minutes.

  2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir bacon until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

  3. Add enough butter to pan to equal about 3 tablespoons fat; when melted, add shallots and stir until limp, 3 to 5 minutes. Add corn, wine, and cream; boil, stirring often, for 5 minutes.

  4. Drain shells and return to pan. Stir in corn mixture, bacon, and tarragon. Pour into a wide serving bowl.

  5. Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.