"Rachael Ray's Crabby & Corny Spaghetti"

Ingredients

• 3 large ears corn, shucked
• 3 jalapeño chiles
• 12 oz. cold meaty, less fatty bacon (about 12 thick slices)
• 2 tbsp. olive oil
• 2 leeks, white and pale-green parts only, quartered lengthwise and chopped
• Salt and pepper
• 5 to 6 large cloves garlic—thinly sliced, chopped, or grated
• 1 lb. spaghetti or gluten-free corn spaghetti
• 2 tbsp. butter
• 1 lb. king crab leg meat, chopped (from 2 lb. of legs), or 1 lb. lump crabmeat
• 2 tsp. Old Bay Seasoning
• Hot sauce (such as Tabasco), to taste
• ½ cup fresh flat-leaf parsley, chopped
• ½ cup mild or hot Peppadew peppers from a jar, chopped, plus a fat splash of the brine
• 2 tbsp. fresh thyme leaves, chopped
• Grated Parmigiano-Reggiano, for tossing with the pasta and passing at the table