1.
Place the cod fish in a pot with cold water and cook until it becomes tender. Drain it and let it cool slightly. Put the cod in a bowl and whisk it, slowly adding extra virgin olive oil until it forms a creamy and smooth
consistency. Fry the parsley leaves in sunflower oil and set them aside for decoration.
2.
Cook the pasta in salted boiling water for 13 minutes. Drain the pasta, making sure to remove the water inside the shapes (flip them over onto a clean kitchen towel).
3.
Stuff Xmas with the creamed cod, add a teaspoon of lumpfish roe, and decorate with a fried parsley leaf.
