"Rachael Ray's Crabby & Corny Spaghetti"

Name: "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

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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