{"id":6439,"date":"2015-12-20T06:39:00","date_gmt":"2015-12-20T06:39:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6439"},"modified":"2015-12-20T06:39:00","modified_gmt":"2015-12-20T06:39:00","slug":"midnight-pasta-here-garlicanchovycaperschiliparsley","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6439","title":{"rendered":"&#8216;midnight pasta&#8217; (here, garlic\/anchovy\/capers\/chili\/parsley)"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/midnight_pasta_garlic_anchovy_capers_chili.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6443\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/midnight_pasta_garlic_anchovy_capers_chili.jpg\" alt=\"midnight_pasta_garlic_anchovy_capers_chili\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Demonstrating <a href=\"http:\/\/food.hoggardwagner.org\/2015\/12\/10\/spaghetti-with-garlic-oil-peperoncini-anchovy-and-parsley\/\">one again<\/a> the importance of\u00a0the emergency pasta, &#8216;<em>spaghettata di mezzanotte<\/em>&#8216;, or bachelor&#8217;s salvation, even\u00a0for\u00a0non-bachelors, I put this together last night on the evening of my own (pretty-special-number) birthday, when we were unable to plan for a more serious entr\u00e9e, both because of our schedule and an unanticipated cancellation.<\/p>\n<p>It was as delicious as always.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>approximately 10 ounces of Afeltra linguine,\u00a0from Eataly,\u00a0boiled, but only until pretty firmly <em>al dente<\/em>, tossed inside the same pot in which it had cooked, with a sauce made of 4 plump\u00a0<em>rocambole<\/em> garlic cloves from Keith\u2019s Farm, roughly chopped, cooked in about a third of a cup of olive oil over low-medium heat until softened and beginning to brown, 3 salted anchovies, well-rinsed, added to the pan and mashed\u00a0with a wooden spoon, as well as half of one\u00a0dried\u00a0<a href=\"http:\/\/www.sardissimo.com\/\">Itria-Sirissi<\/a>\u00a0chili (<em><a href=\"http:\/\/www.zafferanodisardegna.it\/peperoncino.htm#PEPERONCINO INTERO ITRIA\">peperoncino di Sardegna intero<\/a><\/em>) from Buon Italia, several tablespoons of chopped parsley from\u00a0Paffenroth Farms, and a little of the reserved pasta water, all\u00a0simmered for a few minutes\u00a0while the sauce\u00a0was both emulsified and slightly reduced, the entire mix distributed in two bowls and sprinkled with another few tablespoons of parsley<\/li>\n<li>the wine was an Italian (Tuscan) white,\u00a0<a href=\"http:\/\/www.fontaleoni.com\/en\/categoria\/galleria\/vernaccia_etichetta_verde-20.html\">Vernaccia di San Gimignano D.O.C.G. 2014<\/a><\/li>\n<li>the music was streamed from the <a href=\"https:\/\/www.cc-seas.columbia.edu\/wkcr\/story\/kurt-masur-memorial-broadcast\">WKCR classical Kurt Masur marathon<\/a>,\u00a0celebrating the recordings of the great\u00a0German conductor, who had died in Connecticut earlier in the day (the marathon continues until midnight on Sunday)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Demonstrating one again the importance of\u00a0the emergency pasta, &#8216;spaghettata di mezzanotte&#8216;, or bachelor&#8217;s salvation, even\u00a0for\u00a0non-bachelors, I put this together last night on the evening of my own (pretty-special-number) birthday, when we were unable to plan for a more serious entr\u00e9e, both because of our schedule and an unanticipated cancellation. It was as delicious as always. &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-6439","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6439"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6439\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}