{"id":22705,"date":"2019-05-26T00:06:13","date_gmt":"2019-05-26T00:06:13","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22705"},"modified":"2019-05-26T00:06:13","modified_gmt":"2019-05-26T00:06:13","slug":"spaghetti-oil-spring-garlic-peperoncino-garlic-mustard","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22705","title":{"rendered":"spaghetti, oil, spring garlic, peperoncino, garlic mustard"},"content":{"rendered":"

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We had been to the theater, a stunning performance of\u00a0Sam Shepard’s ‘Curse of the Starving Class’<\/a>, and, both stimulated and disturbed, we’d decided to head for the comfort of our home table rather than eat out (food, and eating both feature large in the play).<\/p>\n

We didn’t arrive home until about 10:30. Dinner would have to be assembled quickly, but I wanted it to be very satisfying, so it was ‘two<\/em> bachelors pasta’ to the rescue (my appellation, my improvisation, with a nod to any number of variations on \u2018spaghettata di mezzanotte<\/em><\/a>\u2018).<\/p>\n

I put water in the pot and set it above a high flame as soon as we got into the apartment; the rest of the cooking operation was almost as easy.<\/p>\n

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