Serves 4

This flavorful dish highlights summer’s bounty and comes together in minutes, making it the perfect weeknight meal. Don’t forget to reserve some of the pasta cooking liquid, adding in as much as necessary to finish a smooth, creamy sauce.

Salt and pepper, to taste

1 box (12 ounces) orecchiette

1 tablespoon olive oil

3 scallions, chopped

1 teaspoon crushed red pepper

6 ears of corn, kernels removed from cob and cobs discarded

1 pinch saffron

1 bottle (8 ounces) clam juice

1 jar (8 ounces) crab meat

⅓ cup heavy cream

2 tablespoons butter

2 tablespoons chopped tarragon

1. Bring a large pot of salted water to a boil. Boil orecchiette for 9 minutes. Drain and reserve 1 cup cooking water. Rinse pasta with cold water.

2. In a large, deep skillet, heat olive oil over medium-high heat. Add scallions and crushed red pepper. Cook for 1-2 minutes. Stir in corn. Add saffron and clam juice. Bring liquid to a boil over high heat. Reduce heat and simmer 5-7 minutes, stirring often, or until most of the clam juice has been absorbed.

3. Stir in crab, heavy cream, and butter. Season with salt and pepper. Add ¼ cup cooking water or more if needed. Garnish with tarragon. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com