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,…
