Spaghetti with a creamy yet creamless fresh corn sauce, porky guanciale and sweet crab.



• 1 packet of 500g Spaghetti
• 4 cups of corn kernels, shucked
• 2 tablespoons unsalted butter
• l/4 pound guanciale (Italian cured meat/salami), diced
• 2 medium shallots, minced
• 2 garlic cloves, thinly sliced
• 1 tablespoon fresh lemon juice, plus finely grated zest, for garnish
• Salt, to taste
• Pepper, to taste
• ½ packet of 450g Shore Mariner Genuine Blanched Crab Meat (Jumbo or Lump)
• Extra-virgin olive oil, for serving




  1. Transfer the 4 cups of corn kernels to a blender and puree until smooth. Strain the puree through a fine sieve, pressing on the solids.
  2. In a large saucepan of salted boiling water, cook the spaghetti according to the packet or best until al dente. Reserve 2 cups of the cooking water, then drain the pasta.
  3. Wipe out the saucepan and melt the butter in it. Add the guanciale and cook over moderate heat, stirring occasionally, until the fat is rendered, about 7 minutes.
  4. Then, add the shallots and garlic and cook, stirring, until softened, about 3 minutes.
  5. Add the spaghetti, strained corn puree, 11/4 cups of the pasta cooking water and the lemon juice.
  6. Add in the crab and cook over moderate heat, tossing, until the sauce is thickened and creamy, 3 to 5 minutes; add more of the cooking water if necessary.
  7. Season the pasta with salt and pepper to taste.
  8. Transfer to shallow bowls and drizzle with olive oil. Garnish with lemon zest and serve right away.