1 bunch broccoli rabe ends trimmed and stalks cut into 1-inch pieces
1 14.5-ounce can low-sodium chicken broth
1 cup corn kernels fresh (from 2 ears) or frozen
2 tablespoons unsalted butter (optional)
11/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan
Cook the linguine according to the package directions. Meanwhile, in a large saucepan, over medium heat, fry the bacon until crisp, about 4 minutes. Transfer to a paper towel. Spoon off all but 1 tablespoon of the drippings from the pan, reserving the rest. Return pan to medium heat, add the garlic and broccoli rabe, and toss. Add the broth and bring to a boil. Reduce heat and simmer until the broccoli rabe is tender, about 3 minutes. Stir in the corn, either the reserved bacon drippings or the butter, the salt, and pepper. Add the drained linguine and toss. Heat until warmed through, about 3 minutes. Remove from heat. Sprinkle with the Parmesan and reserved bacon and toss.