Quick Pasta with Baccala Mantecato

• 1/3 cup extra-virgin olive oil
• 3 plump garlic cloves, sliced (about 1/4 cup)
• 1 pinch to 1/2 teaspoon dried peperoncino (hot red pepper flakes)
• 1 cup or more Baccala Mantecato (preceding recipe)
• Hot water from the pasta-cooking pot
• 1/4 teaspoon salt, or more to taste
• Freshly ground black pepper
• 1/4 cup chopped fresh Italian parsley

1. Start cooking your dry pasta in a big pot of salted water just before starting the sauce.
2. If you are doing fresh pasta or gnocchi, dont put it in until after you start the sauce.
3. Pour the oil in the skillet, scatter the garlic in the oil, and put the pan over medium heat.
4. Get the garlic sizzling, but dont let it get dark; stir it or shake the pan frequently.
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. 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. 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. Add the drained pasta or gnocchi to the skillet, and toss to coat and finish cooking with the sauce (see page 92).
9. Remove from the heat, toss with parsley, and serve.

extravirgin olive oil, garlic, peperoncino, baccala, water, salt, freshly ground black pepper, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/quick-pasta-with-baccala-mantecato-384380 (may not work)