Squid-Ink Pasta with Salt Cod Confit


  • 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
  • + 3 more ingredients
    • 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

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. ...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network