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Campanelle with Corn, Scallions, and Arugula

Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.

Source: Martha Stewart Living, August 2011
Total Time Prep Servings



Cook's Notes

Follow these steps when you cook the pasta for this dish: Bring a large pot of water (6 quarts) to a boil -- you want enough water so the pasta can move around. Season the water with 1/4 cup coarse salt. (The water should be well seasoned; think "salty like the sea.") Cook 1 pound of pasta until al dente. Drain, reserving at least 2 cups cooking water. The pasta releases starch as it cooks, and the starchy water is essential to the sauce.

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How would you rate this recipe?
  • christineketti
    27 JUN, 2018
    It was great. Everyone loved it.
  • christineketti
    27 JUN, 2018
    It was great. Everyone loved it.
  • janey83
    11 SEP, 2015
    Really enjoyed this light dish. Added shrimp (up to a pound) with salt and pepper when the bacon was almost crisp (took them out and added them back after sauce was done). Used light egg noodles. Easy, quick and really delicious!
  • General Jim
    6 SEP, 2013
    Surprisingly delicious! I used orecchiette pasta, and a yellow jalapeno+one dried Thai chili. I couldn't help myself to throw in a clove of garlic. The spiciness from the peppers and arugula (we love spicy) was beautifully off-set by the bacon and corn.
  • kgmack4
    23 AUG, 2013
    My family absolutely loved this. My 17 year old son could not stop eating it. I could not find the red Thai chile so I added a dash of crushed red pepper flakes. This added a mild heat. I also used large shell pasta because I could not find Campanella. I would make this again tonight!

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