Ingredients for 4 people:

320 g of spaghetti

250 g of dried chickpeas

400 g of soaked cod

50 g of organic capers in extra virgin olive oil

About 20 organic Caper leaves in extra virgin olive oil

10 leaves of red radicchio

Extra virgin olive oil (use the caper conservation oil)

White wine

Rosemary and sage

Salt and pepper

Execution:

The day before, soak the chickpeas with at least double their volume of water and a pinch of coarse salt, after the soaking time, drain them, rinse them very well and boil them in a saucepan, starting from cold water, with the aromatic herbs tied together. with twine, eliminating the foam that forms with a skimmer.

Once ready, drain and blend them with an immersion blender by combining a little cooking water, salt, pepper and a couple of tablespoons of oil, until you get a smooth and soft cream.

Boil the spaghetti in abundant salted water to a boil, in the meantime, remove the skin and any thorns from the cod, then cut it into cubes. Pour a drizzle of oil into a pan and brown a chopped rosemary and sage, add the cod and season it well over high heat, after a few minutes deglaze with the white wine and once the alcohol has evaporated, arrange if you need flavor , then add the drained capers, almost all the radicchio cut into julienne strips and the chickpea cream and mix everything over the heat off.

Drain the pasta now ready and stir it in the pan with the cod, adding a little cooking water if you need it.

Serve on plates and complete with the caper leaves and the rest of the radicchio.