Spaghettini with Salt Cod and Tomatoes: Spaghettini con Baccala e Tomate

Name: Spaghettini with Salt Cod and Tomatoes: Spaghettini con Baccala e Tomate
Ingredients: 3 tablespoons extra-virgin olive oil; 2 cloves garlic; 1 pound boneless fillet salt cod, soaked for 24 hours, water changed every 8 hours, drained and cut into 3 to 4-inch chunks; 1 leek, cleaned and thinly sliced into rings; 1 bunch parsley, chopped to yield 1/4 cup, plus extra, for garnish; 2 cups canned tomatoes, chopped; 1 small dried hot red chile pepper; Salt and freshly ground black pepper; 1 pound spaghettini; 12 to 24 Ascoli black olives, pitted and chopped