This is Good

The more I think about it, the more I think there should be a pasta subsection on this site. Because that is all I seem to make. And why not? It's fast, easy and tastes good. Last night, it was orrechiette with fresh corn and shitake mushrooms. Preparation is easy. As you boil the pasta, slice the kernels off the cob. (I use one cob per person.) The fresher the corn the better -- and the messier. You should really have a splash guard for this, or a drop cloth, because corn juice squirts all over the place. After you cut the corn scrape the cob down to bring out more of the milky juice. It's sweet, and adds even more flavor to the dish.

Next, peel, smash and slice as many garlic cloves as you like and sautee this, with olive oil, in a skillet set on low heat. Once it's tender, about one minute, add the corn and increase the heat to medium.

Add more olive oil as necessary as the corn cooks, then add sliced shitake mushrooms and about a quarter cup of chicken broth.

Add salt and paper to taste, then fresh parsley for color. Stir in as much finely grated fresh parmesan as you like. Drain the pasta and add it to the skillet. Mix it up with the corn, then add bits and bobs as needed -- a little more oil or broth, a but more salt and pepper or cheese.

This is even nicer with a crisp white wine. It's fast, easy and summery. Enjoy!