Fresh Basil Fettuccine

Remove the pasta from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the husks and silks from the corn. Cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Depending on their size, quarter or halve the tomatoes into bite-sized pieces; place in a bowl and season with salt  and pepper. Thinly slice the scallions, separating the white bottoms and hollow green tops. 

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the chopped garlic, seasoned tomatoes, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.  

Meanwhile, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally,  3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the  pasta cooking water, drain thoroughly and return to the pot. 

To the pot of cooked pasta, add the cooked vegetables, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone or crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and sliced green tops of the scallions. Enjoy!