Summer squash and corn pasta

1. Cut squash into small dice.
2. Cut kernels from cobs.
3. Peeli and chop garlic fine.
4. Chopi jalapeno fine.
5. Sautei the squash in the olive oil until tender and a little brown; season with salt and pepper.
6. Add the corn, garlic and jalapeno to the squash.
7. Continue cooking a few minutes more.
8. Finely chop the cilantro, reserving some leaves for garnish.
9. Add the cilantro,butter and water to the pan. Taste and correct the seasoning.
10. Boil the fettucini, add it to the pans and toss all together.
11. Add a squeeze of lemon juice if the corn is very sweetserve immediately, garnished with the reserved cilantro leaves.
12. recipe by : alice waters, chez panisse: vegetables (1996).