Put the raisins in warm water to soak. Wash the salt cod and pat it dry; using a sharp knife, remove the skin and chop the fish into small pieces. Cut off the green part and roots of the leek, slit the outer “skin” lengthwise and remove it. Slice the leek thinly and, in a large heavy-bottomed frying pan, cook it gently with the olive oil and peeled garlic until it softens. When the garlic is golden brown, remove it and add the salt cod; sauté it, stirring so that it cooks all over, then turn up the heat and pour in the white wine. When it has evaporated, add the cherry tomatoes (washed and cut in half), oregano, raisins (well-squeezed), pine nuts, salt and pepper. Give everything a good stir, leave to cook for 2-3 minutes and then turn off the heat. Cook the Calamari wheat germ pasta in plenty of boiling, salted water. Strain when “al dente” and toss in the frying pan with the sauce and 3 spoonfuls of grated pecorino; turn off the heat, garnish with the parsley leaves (ripped up by hand), sprinkle with the remaining pecorino and… it’s ready to serve!
(1) Even if you use salt cod that’s already been desalted, leave it to soak in cold water for at least a morning and change the water a couple of times; if you buy it still salted, leave the fish to soak for 2 days, changing the water 4 times a day.