Squid-Ink Pasta with Salt Cod Confit

Name: Squid-Ink Pasta with Salt Cod Confit
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 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

Serves
serves 4-6

TODD COLEMAN

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.

Ingredients

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

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Instructions

Step 1

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.

Step 2

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.

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.