Baccalà alla Napoletana

If starting with un-desalted salted cod, soak the salted cod in cold water for 2-3 days, changing the water every 8-12 hours, until it is adequately desalted. Drain the desalted salted cod and pat it dry. Cut the desalted salted cod into 4-5 cm pieces.

Peel and thinly slice the garlic.

In a large, heavy-bottomed pan or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the sliced garlic and red pepper flakes and sauté gently until the garlic is fragrant and lightly golden, about 2 minutes. Do not let the garlic burn.