Spaghettini With Salt Cod And Tomatoes

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
2		Garlic cloves
1 lb	454g / 16oz	Boneless fillet salt cod - soaked for 24 hours,
		Water changed every 8 hours, drained and
		Cut into 3" to 4" chunks
1		Leek - cleaned, and
		Thinly sliced into rings
1/4 cup	36g / 1.3oz	Chopped fresh parsley - plus extra,
		For garnish
2 cups	125g / 4.4oz	Canned tomatoes - chopped
1 cup	237ml	Dried hot red chile pepper (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Spaghettini
12		Ascoli black olives - (to 24) - pitted, chopped

Recipe Instructions

In a saucepan, large enough to hold sauce and pasta, heat olive oil over medium-low heat and gently saute garlic cloves 5 to 7 minutes, or until soft.

Add pieces of salt cod and raise heat slightly to cook cod on all sides, until it has lost its translucence. Scatter leek and parsley over fish and continue cooking until vegetables have become very soft, about 10 minutes. Add tomatoes, chile pepper, and salt and pepper, to taste, and stir to mix well. Cook, uncovered, for 10 minutes, to reduce and thicken tomato juices. Adjust seasoning.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add pasta and cook until half done, about 7 minutes. Bring sauce back to a simmer, drain pasta and add to the sauce, stirring to mix well. Return to medium-low heat and cook, covered, until pasta is cooked through. Serve immediately, garnished with olives and parsley.

This recipe yields 4 to 6 servings.

Description:

"{Spaghettini Con Baccala E Tomate}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E04) - from the TV FOOD NETWORK

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