Swirls of Spaghetti with Sweet Corn and Mushrooms

Here comes #22!

This may not be the prettiest meal, and my presentation may not be on point, but it was a good for a summer's night. And easy enough to make on a weeknight!

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You may want to add in some sort of protein, or some extra spices/seasoning. Some may be disappointed in the slight lack of flavour; it was a little on the bland side. But, I will probably tweak it and make it again none the less.

*Original recipe from Sarah Copeland's The Newlywed Cookbook

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Ingredients

- 8oz/225 g spaghetti or bucatini pasta

- 2 fresh ears sweet corn

- 1 small zucchini

- 1 tbsp unsalted butter

- 1 - 2 tbsp extra virgin olive oil

- 2 garlic cloves, thinly sliced

- 8 oz/225 g mushrooms (the recipe calls for chanterelle, but I used shiitake), sliced

- sea salt

- Freshly ground black pepper

- 1 cup half-and-half cream

- Young basil leaves for garnish

Directions

- Bring a large pot of salted water to a roaring boil over medium-high heat

- Add the pasta and cool until al dente, 10-12 minutes (bucatini will need to cook slightly longer than spaghetti)

- Meanwhile, shave off the corn kernels from the cobs in large slabs onto a cutting board using a serrated knife

- Rub the cobs with the back of the knife to get all the juicy corn milk off as well, and scrape into a bowl

- Using a vegetable peeler, shave long ,thin ribbons of zucchini into the bowl with the corn and set aside

- Combine the butter and olive oil in a large frying pan over medium-high heat

- Add the garlic and mushrooms and cook, stirring occasionally, until the mushrooms are golden and just cooked through (5-6 minutes)

- Taste a mushroom and adjust seasoning with salt and pepper. Don't be afraid to add a touch more salt, mushrooms need to be well seasoned to appreciate their flavour

- Add the half-and-half cream, decrease the heat to low and stir until it thickens slightly and coats the mushrooms, about 2 minutes