Prep Marinate the cod with crushed garlic, rustled thyme, and olive oil. Make brackish water with a little salt and bring to the boil with a dash of oil. Timing is of the essence. Fresh pasta needs less time than dry. Cook the tagliatelle according to the instructions on the packet. After draining, stir in 2 egg yolks, add some fresh pepper and that's it. Grill the tomatoes over a direct fire and keep them warm. Grill the cod until it breaks into nice slivers. When the cod has a core temperature of 60 °C, the party can begin. Make a nest of the pasta, place the cod on top and dress the tomatoes with a firm hand. And you have a beautifully colourful, tasteful plate in record time.