Method

• 1.
  Place chorizo in a food processor and whiz until finely chopped. Set aside.
• 2.
  Cook spaghetti in a large pan of salted boiling water according to instructions. Add corn cobs to pasta for the final 6 minutes of cooking. Drain, reserving 1/3 cup (80ml) cooking liquid. Allow corn to cool slightly, then slice kernels from the cob. Set aside.

• 3.
  Heat a large frypan over medium-high heat and cook chorizo, stirring regularly, for 5 minutes or until golden. Add prawns and garlic, and cook, stirring, for 3 minutes, then add lemon juice, tomato, basil (reserving a few leaves to serve), spaghetti, corn, reserved cooking liquid and olive oil, season, and toss to combine.
• 4.
  To serve, divide pasta among serving bowls, drizzle with extra olive oil, and garnish with reserved basil leaves.