8 ounces linguine
1 ear white summer corn
2 soft-shell crabs, cleaned (see Cook's Note)
2 tablespoons all-purpose flour,
1/4 cup olive oil
4 cloves garlic
10 cherry tomatoes
1 cup chopped baby kale
1 long green chile pepper, chopped, or a pinch of red pepper flakes
6 fresh Chincoteague clams in their shells with their liquid
2 1/2 ounces dry rose wine
1/2 teaspoon seafood seasoning, such as Old Bay
Bring 2 quarts salted water to a boil. Add the linguine and corn and cook until the pasta is al dente, about 5 minutes. Remove the corn from the pot of boiling water. Drain the linguine, reserving 1 cup of the cooking water.
Meanwhile, dust the crabs in the flour, making sure to coat them fully. Heat a concave skillet or small wok over high heat. Add the oil and garlic, then gently add the crabs and saute until the crabs are slightly browned, about 1 minute per side. Add the cherry tomatoes, kale, chile pepper, clams and wine. Saute until the clams open, about 2 minutes. Add the seafood seasoning and turn off the heat.
Add the linguine to the skillet with the crab saute.
Hold the ear of corn vertically, placing one end on a plate, and cut downward using a sharp knife to remove the kernels. Add the kernels to the skillet with the crab and pasta. Add some of the reserved pasta cooking water and cook over medium heat, tossing all of the ingredients together until the linguine is cooked to your taste (preferably still al dented). Discard any clams that remain closed. Divide the seafood and pasta among 2 bowls or serve on a large platter placing the finished crab and clams on top.
Clean the crabs by removing the eyes and lungs. Or ask your fishmonger to clean the crabs for you.
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