Creamy Corn and Seaweed Pasta
I like to think of myself as a creative person, but I rarely cook without a recipe. Even when I modify the recipe ( as I did yesterday ), I am still relying on the steps someone else has laid out. This leads me to wonder what the "rules" are about modifying someone else's recipe and claiming it as your own. I beg forgiveness for the recipe below not only from Alexandra Stafford , whose " Creamy Corn Pasta With Basil " I modified, but also from the New York Times' Melissa Clark, whose " Creamy Corn Pasta With Basil " Alexandra Stafford modified! It's complicated, I guess, but I'm going to give those chefs credit and then take a little of my own. "Jennie Aylward's Alexandra Stafford's Melissa Clark's Creamy Corn Pasta With Basil" Um, never mind....let's try again: "Creamy Corn and Seaweed Pasta" Serves 4-5 Ingredients 12 ounces dry pasta 4 tablespoons oil, divided (I used vegetable only beca...