April 8th, 2012
Recipe excerpted from The Lesley Stowe Fine Foods Cookbook by Lesley Stowe
Bring a large pot of water to a boil; add salt.
Meanwhile, in a heavy sauté pan, heat oil over medium heat; add corn and heat through. Add tomatoes; cook until heated through, 2 - 3 minutes.
Add spaghettini to the pot of boiling water; cook until al dente, 7 - 8 minutes. Drain and add to corn mixture; toss to comine.
Add lemon juice, basil, and salt and pepper to taste. Serve warm, passing the cheese to sprinkle on top.