Summer corn pasta

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring often to prevent it from sticking together, for about 7 minutes, or until tender but still firm to the bite.

2. Meanwhile, heat a large heavy skillet over medium heat. Add the olive oil, then add the shallots and garlic and cook, stirring occasionally, for about 3 minutes, or until tender. Add the wine and thyme, raise the heat to medium-high, and cook for about 5 minutes, or until the liquid is reduced by three-quarters.

3. Add the corn and cream and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally,for about 2 minutes, or until the corn is hot. Keep the sauce warm over very low heat.

4. Scoop out and reserve 1/2 cup of the pasta water and drain the pasta. Add the pasta to the corn sauce and toss to coat. Add enough of the reserved pasta water to adjust the sauce to the desired consistency. Season to taste with salt and pepper. Gently mix in the tomatoes and sprinkle with the Parmesan cheese, chives, and pepper.