Quick Pasta with Baccala Mantecato

1. 1

   Start cooking your dry pasta in a big pot of salted water just before starting the sauce.

2. 2

   If you are doing fresh pasta or gnocchi, dont put it in until after you start the sauce.

3. 3

   Pour the oil in the skillet, scatter the garlic in the oil, and put the pan over medium heat.

4. 4

   Get the garlic sizzling, but dont let it get dark; stir it or shake the pan frequently.

5. 5

   After a couple of minutes, sprinkle the pepper flakes in the oil, let them sizzle for a minute, then scrape in the baccala spread and stir it well in the skillet.

6. 6

   Let the baccala heat up for a few minutes; ladle 2 cups of boiling water from the pasta pot into the skillet and stir it, incorporating the baccala mantecato, garlic, and oil into a thin sauce.

7. 7

   Bring it to a boil, stirring, add the salt and pepper to taste, then adjust the heat to keep the sauce simmering actively until the pasta is almost al dente.

8. 8

   Add the drained pasta or gnocchi to the skillet, and toss to coat and finish cooking with the sauce (see page 92).

9. 9

   Remove from the heat, toss with parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.