Sailing NV · video

What this video covers

Timo prepares pasta on a barbecue at Mosche Cove, Island Bar, using ingredients sourced from the Lautoka market.0:24 The recipe features seafood, garlic, olive oil, chilli, coriander, and Italian anchovies.0:37 To cook pasta aboard Open 66, the crew boils it halfway in a mixture of one-third seawater and two-thirds fresh water.3:46 The pasta is then transferred to the barbecue, where it finishes cooking in a sauce made from the reserved pasta water, oil, and aromatics.2:17 The process emphasises using the barbecue to complete the dish while maintaining the texture of the pasta.

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