In a pan, heat some oil and add unpeeled garlic and finely minced onion. When sweated, remove the clove and add codfish (deboned and peeled). When slightly brown, simmer with white wine and dried rum. When liquids evaporate, add milk to cover the cod. Cook for 10/15 minutes. In the meantime, boil spaghetti in abundant, salted water; when ready, put the pasta in the pan with cod and cook until creamy with pepper and grated Parmesan cheese.
Serve with pecorino cheese flakes and some pepper.