Crioli con le noci

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Boil the stockfish pieces previously marinated 3 days long (changing the water once a day). Keep the water used to cook. In the meantime fry two cloves of garlic in the Molise oil (take away the two cloves when blonde) and a fistful of chopped walnuts.
At this point add the stockfish pieces and dilute that seasoning with the water used to cook. Boil the crioli (homemade pasta) and add them to the already prepared seasoning.
Add, at the end, the grated cheese (Parmigiano is better).