1/2 a packet of pasta
leftover salt cod (about 200g)
1/2 a jar of chickpeas
1/2 a large green pepper
salt cod mayonnaise
- Cook the pasta in a large pan of boiling water. (I cooked the whole packet so I could make spaghetti fritters with the leftovers.)
- In the meantime, finely chop and fry the green pepper until it is done. Add the strained chickpeas to the pan, cook for a minute or two, then remove from the heat.
- Break the cod into flakes, removing any bones, and add to the chick peas and pepper.
- Strain the pasta, transfer to a large bowl, season with salt and add a little to prevent it from sticking. Pour the cod, chick peas and peppers over it, then dress with plenty of salt cod mayonnaise.