Linguine with Corn, Sage, and Morels

I saw this recipe the other day and was reminded of the most delicious meal I ate in the summer of 09 (also known as OMG Summer): a corn risotto with truffle oil from Everyday People Cafe. That was one of those meals where you just taste. Taste. Turn it all off and just taste.

So I set out to recreate that fungal delicious-town. (Fungal, probably not a good word to use in food writing? If it's gross to you, just concentrate on the first part fun!gal). And yeah, it was just as delicious with the sweetest end-of-summer corn and morels a loved one gently picked and dried for me this spring. Morels are expensive, I know. Any other strong-tasting wild mushrooms would work here too. And the sage ties it all together.

1/2 pound linguine
about 6 dried morel mushrooms, hydrated in warm water for about 15 minutes
4 cups fresh corn kernels, cut from about 6 ears of corn
2 cloves garlic, minced
10 sage leaves, sliced thinly crosswise into ribbons
2 tablespoons butter
salt and freshly ground black pepper
1/4 cup parmesan cheese, grated

Puree half of the corn in a food processor. Put a large pot of salted water on to boil.

Squeeze the moisture from the now-softened morels, then finely chop them.

Boil the pasta until al dente.

Over medium heat, melt the butter in a heavy, wide-bottom pot. Add the garlic, sage, and morels and cook for about 5 minutes, until very fragrant. Add the corn (both the pureed half and the kernels) and continue cooking for another several minutes, until the corn is cooked through. Season to taste with salt and freshly ground black pepper. Stir in the parmesan cheese.

With tongs, scoop the pasta directly from the water and into the corn sauce. Add more pasta water if you desire a thinner sauce. Stir until the pasta is nicely coated with the sauce.

Serves 4.