Chanterelles, Corn, and Goat Cheese with Tagliatelle

     The combination of fresh, nutty chanterelles and just-picked sweet corn with the fresh tang of goat cheese delivers summer in a bowl.

Serves 4

• 1 pound tagliatelle
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ pound fresh chamterelles, whole if small or cut in half
• Kernels from 4 ears fresh corn (about 2 cups)
• ½ teaspoon coarse kosher salt
• 8 slender scallions, white and pale green parts only, sliced into ½-inch lengths at an angle
• 1 cup crumbled fresh soft goat cheese
• Freshly ground black pepper to taste

1. Put a large pot of salted water on to boil for the pasta ; cook the pasta according to package directions.
2. While the pasta is cooking, set a large sauté pan or skillet over medium-high heat and heat the olive oil and butter until foamy.
3. Add the chanterelles and corn and cook, stirring occasionally, for 4-5 minutes until the mushrooms and corn are lightly colored ; add the salt and scallions and cook, stirring occasionally, for 3-4 minutes until everything is golden.
4. Before drainig the pasta, scoop ½ cup of the pasta cooking liquid out of the pot and reserve it.
5. Drain the pasta and toss it immediately into the pan with the vegetables ; sprinkle the goat cheese over the pasta along with about ¼ cup of the reserve pasta cooking liquid.
6. Toss to coat, adding a little more liquid if desired ; adjust seasoning to taste and serve immediately.

BON APPETIT