Serves 2-4

Kosher salt, to taste

1/2 pound bucatini or long noodle shape

6 thick cut slices bacon

1 shallot, finely chopped

3 large garlic cloves, sliced

1/2 teaspoon red pepper chili flakes, plus more to taste

2 medium ears of corn, kernels removed (about 1 1/2 cups)

1 cup cherry tomatoes, halved

1 can Fishwife Campfire Cod

1 cup fresh basil

3 tablespoons unsalted butter

1 lemon, juiced

Freshly ground black pepper, to taste

Graza drizzle extra virgin olive oil, for drizzling

Bring a large pot of heavily salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water and drain.

In a large skillet over medium heat, cook bacon until crisped, 6-8 minutes. Remove to a paper towel lined plated. In same skillet with residual bacon fat, add shallot, garlic, and chili flakes, and cook until softened and fragrant, 4 minutes. Add corn and tomatoes and cook until slightly caramelized, 5 minutes. Add cod and lightly break up with the back of a wooden spoon. Crumbled up the cooked bacon and add to the skillet.

Add pasta, basil, butter, and lemon juice, tossing to coat in corn mixture. Add reserved pasta water as needed to create a glossy sauce. Season with salt and pepper. Twirl into bowls and drizzle with olive oil. Serve immediately.