Step 1

Combine the olive oil, butter, anchovies, garlic and chilli flakes in a large frying pan over low to medium heat; cook, stirring, for 2-3 minutes or until garlic is fragrant but not coloured and anchovies have almost melted into the butter mixture. Add the corn kernels and cook, stirring, for about 2 minutes or until corn is just tender.

Step 2

Meanwhile, cook the pasta in a large saucepan of boiling, salted water until al dente. Drain and reserve ⅓ cup (80ml) cooking water.

Step 3

Add the hot pasta to the corn mixture along with the pecorino and enough reserved pasta cooking water to loosen mixture; toss to combine, season with a little salt and freshly ground black pepper. Sprinkle with mint leaves. Serve with extra cheese, if desired.