Urban CSA

This Week's Selection: July 29th & August 5th

This Week's Featured Recipe

GARLICKY SPAGHETTI WITH SHRIMP, CHARRED CORN, & GREEN CHILI

INGREDIENTS

3 corn cobs, husks and silks removed
6 black garlic cloves
4 garlic cloves
1 medium jalapeno
300 ml extra-virgin olive oil
1/2 lb spaghetti or thin pasta
1/2 lb uncooked shrimp, cleaned, chopped into small pieces
20 basil leaves, plus small basil leaves to garnish
Juice of 2-3 lemons

PROCEDURE 

1. Put a large saucepan of water on to boil for the pasta, and add 1 tbsp salt.
2. Heat a griddle pan or char-grill pan and grill the corn until charred all over (about 12 minutes). Slice the kernels off the cob with a sharp knife.
3. Slice the garlic cloves and chilies very thinly and put them in another large saucepan with the extra-virgin olive oil, but don't heat it yet.
4. When the first pan of water is boiling, drop in the pasta and cook until al dente (4-5 minutes).
5. While the pasta is cooking, heat the second pan over medium heat and, when the garlic starts to sizzle, add the shrimp and stir with a wooden spoon until it is opaque.
6. Strain the cooked pasta and add to the other pan, along with a little of the cooking water. Add the basil and corn and toss them together well. Add a little more water if the pasta is too dry. Season well with salt and pepper and plenty of lemon juice. Serve on a large platter and garnish with the small basil leaves.