Spaghettini with Salt Cod and Tomatoes: Spaghettini con Baccala e Tomate

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic
• 1 pound boneless fillet salt cod, soaked for 24 hours, water changed every 8 hours, drained and cut into 3 to 4-inch chunks
• 1 leek, cleaned and thinly sliced into rings
• 1 bunch parsley, chopped to yield 1/4 cup, plus extra, for garnish
• 2 cups canned tomatoes, chopped
• 1 small dried hot red chile pepper
• Salt and freshly ground black pepper
• 1 pound spaghettini
• 12 to 24 Ascoli black olives, pitted and chopped

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