Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        bacala salt cod -- soaked in cold
                        -- water
                        for three days -- changed daily
     1/4  cup           extra-virgin olive oil
   2                    garlic cloves -- thinly sliced
   1      large         russet potato -- peeled, and
                        cut into 1/4" cubes
     1/2  cup           basic tomato sauce -- see * note
   1      cup           dry white wine
   1      pound         red pasta dough -- see * note
     1/4  cup           freshly-snipped chives
   2      tablespoons   crushed red pepper flakes -- (optional)

Preparation:

* Note: See the "Basic Tomato Sauce" and "Red Pasta" recipes which are included in this collection. Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cut soaked salt cod into 1/2-inch cubes and set aside. In a 12-inch skillet, heat olive oil over medium heat. Add garlic and potato cubes and sauté until golden brown (about 4 to 5 minutes). Add salt cod, Basic Tomato Sauce and white wine and bring to a boil. Lower heat and simmer for 6 minutes. Roll the Red Pasta dough out to thinnest setting on pasta machine. Cut pasta into 1-inch-wide ribbons. Plunge into boiling water and cook until softened, yet al dente. Drain pasta in colander over sink and toss into pan with salt cod mixture. Toss in chives and stir gently until coated and sauce and pasta are melded. Pour into heated serving dish and serve immediately. Serve hot pepper on side. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5633)