Chitarra spaghetti with cod, chili, raisins, and pine nuts

Method

• Cook the dried fish in vegetable broth, then drain the cooking water.
• Toast the breadcrumb topping in the oven.
• Slice the shallots into rings and sauté in olive oil over low heat.
• Soak the raisins in warm water.
• Add the dried fish, chili pepper, toasted pine nuts, and soaked raisins.
• Season with salt and pepper to taste.
• Cook the spaghetti in salted water, drain, then combine the spaghetti, dried fish, and the remaining ingredients in the skillet.
• Sprinkle with finely chopped parsley and toasted breadcrumb topping before serving.