For the cod sauce:cook all the ingredients and at the end remove the garlic and blend everything with an immersion blender.For the fake olives:blend the crumbs and toast them in a pan, add the four baby tomatoes, previously peeled and cut very thinly; add the basil and a little salt, creating a sort of bread and tomato, which you will then pat into an elongated shape, like a taggiasca olive. Separately, heat 80 g of olives, add the kappa and glaze, stick a toothpick through the fake olive.For the Piennolo tomato coulis:cook the tomato in a pan for 3/4 minutes with a little oil and a garlic clove. Add salt then blend.For the Confit baby tomatoes:peel the Confit tomatoes after dipping them in boiling water. Place them on a baking tray with herbs such as thyme, garlic, rosemary, marjoram, dill, chives and a little oil. Bake in a wood oven for about two hours.Cook all the pasta. In the meantime, prepare a base with garlic, oil, parsley, chilli pepper and cooking water. Strain and finish cooking the pasta in the base.PRESENTATIONAssemble the dish with the cod sauce, the fake olives, Confit tomatoes, squid ink, the Piennolo tomato coulis, shelled sautéed clams, the collard leaves (first lightly blanched in salted water and seasoned), the dried capers and finally squid strips blanched in a broth (water, cardamom, ginger, false pepper and lemon peels) and seasoned with salt and oil. Lastly, place the pasta and season with its stock.