Name: Conchiglie rigate with corn, anchovy and mint
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 80 ml (⅓ cup) extra-virgin olive oil; 12 anchovy fillets, coarsely chopped; 6 garlic cloves, finely chopped; 1¼ tsp dried chilli flakes, or to taste; 3 corn cobs, kernels removed; 500 gm medium-sized dried shell pasta (such as conchiglie rigate); 40 gm (1½ cups) finely grated pecorino, plus extra to serve; 50 gm unsalted butter; 1½ cups loosely packed mint, coarsely chopped; Roasted pepitas, to serve

Conchiglie rigate with corn, anchovy and mint

Anchovies are a quick way to add a burst of flavour to any pasta dish. Keep a jar in the pantry at all times and you'll be ready for anything.

Serves 6

Prep

10M

Cook

15M

Total

25M

Deploying anchovies is a sure-fire way of adding great depth of flavour to the simplest dish.

Ingredients

80 ml (⅓ cup) extra-virgin olive oil

12 anchovy fillets, coarsely chopped

6 garlic cloves, finely chopped

1¼ tsp dried chilli flakes, or to taste

3 corn cobs, kernels removed

500 gm medium-sized dried shell pasta (such as conchiglie rigate)

40 gm (1½ cups) finely grated pecorino, plus extra to serve

50 gm unsalted butter

1½ cups loosely packed mint, coarsely chopped

Roasted pepitas, to serve

Method

1.Heat oil in a large frying pan over medium heat, add anchovies, garlic and chilli, season to taste, and fry until garlic is translucent (2-3 minutes). Add corn and fry, stirring often, until just cooked (1-2 minutes).

2.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes). Strain, reserving 2-3 tbsp cooking water, then add pasta to corn mixture along with pecorino, butter, mint and enough reserved cooking water to loosen mixture, toss well to combine, season to taste, top with pepitas and serve with extra pecorino.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

Instagram

Styling by Emma Knowles