Calamari con Baccalà, Pomodorini, Uvetta e Pinoli | La Vialla

Ingredients

• 400 g Calamari wheat germ pasta
• 300 g salt cod, already soaked and desalted (1)
• 100 g cherry tomatoes
• 1 leek
• 1 glass white wine
• 1 clove of garlic
• 30 g raisins
• 20 g pine nuts
• 6 tbsp grated pecorino cheese
• 8 tbsp Extra Virgin Olive Oil
• 4 basil leaves
• 1 pinch of dried oregano
• salt
• pepper