Spaghetti with Salt Cod, Rasins and Pine Nuts

Cooking time - 25 minutes plus soaking time

1/4 Cup extra virgin olive oil

1 small onion, diced

1/4 Cup Pine Nuts

1/4 Cup Rasins, soaked in hot water, drained

1/3 Cup dry white wine

12 ounces salt cod (bacal&224;), soaked in cold water 2 to 3 days, changing the water at least twice a day, drained

1 pound spaghetti

Salt and freshly ground pepper

1 teaspoon chopped marjoram

1 teaspoon chopped rosemary

In a large skillet over medium heat, warm the olive oil. Add the onion and sauté until translucent. Add the pine nuts and rasins. Remove any skin and bones from the salt cod and cut into small pieces. Add the salt cod and the wine to the skillet. Cook until the liquid evaporates.

Meanwhile, bring a large pot of water to boil. Add the salt and spaghetti, cook until al dente. Drain and add to the skillet. Season with salt and pepper and add the herbs. Toss and serve

SERVES 4

With the soaking requirement removed by using fresh, fine textured white fish this goes together quickly ( with a minimal amount of shopping). I also used another pasta shape as you see in the picture, but only a half pound as there are only two for dinner. There was still enough left over for a microwave lunch. I think that using less pasta gave the fish, nuts and rasins a larger and more festive presence making the meal very satisfying.