Squid-Ink Pasta with Salt Cod Confit
The squid-ink pasta in this striking dish from Manhattan's Il Buco Alimentari & Vineria can be substituted by regular fresh spaghetti. This recipe first appeared in our Jan/Feb 2013 issue along with the article Il Buco Alimentari & Vineria.
Yield: serves 4-6
- 1 lb. salt cod
- 2¼ cups olive oil
- 1 cup fresh bread crumbs
- Kosher salt and freshly ground black pepper, to taste
- ½ lb. fresh black squid-ink linguini (available from Pasta Loioco)
- 1½ tsp. crushed red chile flakes
- 15 cloves garlic, finely chopped
- 1 small bulb fennel, trimmed and grated on the large holes of a box grater
- Zest and juice of 1 Meyer lemon
- Place cod in a bowl; cover with water. Refrigerate 24 hours, changing water 3 times. Drain, pat dry, remove bones, and cut into 2" pieces. Transfer to a 4-qt. pan with oil. Bring oil to a simmer over medium-low heat. Cook until tender, 18-20 minutes. Transfer cod to a bowl; reserve ½ cup oil. Set aside.
- Heat ¼ cup reserved oil in a 12" skillet over medium heat. Add crumbs and salt and pepper; cook until golden, 6-8 minutes; transfer to a bowl. Bring a pot of salted water to a boil. Add pasta; cook until al dente, 2-3 minutes. Drain, reserving 1 cup cooking water. Heat remaining reserved oil in the skillet over medium heat. Add chile flakes, garlic, and fennel; cook until soft, 2-3 minutes. Add reserved cod, pasta, cooking water, zest and juice, and season with salt and pepper. Cook for 2 minutes. Garnish with bread crumbs.
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