Squid-Ink Pasta with Salt Cod Confit

Scheme:

• 1 lb. salt cod
• 2¼ cups olive oil
• 1 cup recent bread crumbs
• Kosher salt and freshly ground shaded pepper, to taste
• ½ lb. recent shaded squid-ink linguini (on hand from Pasta Loioco)
• 1½ tsp. crushed purple chile flakes
• 15 cloves garlic, finely chopped
• 1 dinky bulb fennel, trimmed and grated on the orderly holes of a box grater
• Zest and juice of 1 Meyer lemon

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