I've given you the recipe from scratch here as it's good enough as a stand-alone dish. But it really comes into its own when you have leftovers from a roast chicken and gravy – you can even use frozen corn kernels.
½ small roast chicken, meat shredded
2-3 corn cobs, kernels stripped
50g butter, plus 25g extra
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 tbsp plain flour
½ cup white wine
1 tbsp dark soy sauce
½ tsp salt
500g dried spaghetti
½ cup freshly grated parmesan, plus extra to serve
1. Place the bones of the chicken and one or two of the corn cobs into a stock pot and cover with water. Bring to the boil and boil for about 45 minutes. Strain the stock, discard the solids, and set aside.
2. Heat the butter in a large, deep frying pan over medium heat and fry the onion until browned, about 5 minutes. Add the garlic and fry for a further minute, then add the flour and fry for a further 2-3 minutes, until the flour forms a mass with the onion. Add the wine and stir until it is absorbed, then add around 2 cups of the stock, a little at a time, until the gravy is the consistency of thickened cream. Season with the dark soy sauce and salt, then stir through the corn kernels and chicken. Simmer for a minute, then stand until the pasta is cooked.
3. Cook the pasta in plenty of salted water according to packet directions and start to check the texture from around 2 minutes before the recommendeded time. When the pasta is just al dente, transfer to the gravy together with ¼ cup of the pasta water, the parmesan and the extra butter, then mix over medium heat until the gravy has coated the pasta and the butter has melted. Serve with extra parmesan.
Adam's tip: While corn cobs can be used to make delicious corn stock, it can be quite sweet, so make sure you balance the seasoning.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.