Name: Lidey's Spaghetti with Sweet Corn Pesto and Fresh Crab
Yield: 1
Ingredients: 6 large ears of corn -; 1 tbsp. minced garlic (2-3 cloves) -; 1 1/2 tsp. kosher salt -; 3/4 tsp. freshly ground black pepper -; 1/4 c. extra-virgin olive oil -; 1/2 c. grated Parmesan cheese, lightly packed -; 1 tbsp. extra-virgin olive oil -; 1/2 c. panko (Japanese bread flakes) -; Kosher salt -; 1/4 tsp. crushed red pepper flakes -; 10 oz. spaghetti -; 2 pt. multicolored cherry tomatoes -; 1/2 lb. fresh crabmeat -; Freshly ground black pepper -; 1/3 c. julienned fresh basil leaves -; Parmesan cheese, for serving -

Lidey's Spaghetti with Sweet Corn Pesto and Fresh Crab

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Ingredients for - Lidey's Spaghetti with Sweet Corn Pesto and Fresh Crab

1. 6 large ears of corn -

2. 1 tbsp. minced garlic (2-3 cloves) -

3. 1 1/2 tsp. kosher salt -

4. 3/4 tsp. freshly ground black pepper -

5. 1/4 c. extra-virgin olive oil -

6. 1/2 c. grated Parmesan cheese, lightly packed -

7. 1 tbsp. extra-virgin olive oil -

8. 1/2 c. panko (Japanese bread flakes) -

9. Kosher salt -

10. 1/4 tsp. crushed red pepper flakes -

11. 10 oz. spaghetti -

12. 2 pt. multicolored cherry tomatoes -

13. 1/2 lb. fresh crabmeat -

14. Freshly ground black pepper -

15. 1/3 c. julienned fresh basil leaves -

16. Parmesan cheese, for serving -

How to cook deliciously - Lidey's Spaghetti with Sweet Corn Pesto and Fresh Crab

1. Stage

For the pesto: Cook corn in large pot of boiling water for 5 to 8 minutes, until just tender. Place immediately in bowl of ice water to cool.

2. Stage

When cool, cut kernels off cobs and place 3 cups of kernels in bowl of food processor. Add garlic, salt and pepper and process for about one minute, until corn is pureed.

3. Stage

With processor running, add olive oil and process until incorporated. Add Parmesan and remaining 1 cup of corn kernels and pulse about fifteen times until incorporated but still chunky.