Fry the whole garlic in a pan with a part of oil (150 g) and chopped chilli pepper, add the cubed cod to cook a minute and season with a chopped parsley. When cooked, add the noodles to the pan and sauté with a sprinkling of Parmesan and pine nuts, if necessary, add a little cooking water. Form the nests with the pasta using the forks and a medium ladle and place them in the dish over the chickpea purée, garnish with the toasted pine nuts, serve immediately hot. PAIRING: Falanghina Demisec Winery - Michele Romano of Ottaviano.
