A few years ago, on the sixth day of June, I attended a party at my friend Eric’s house and partook of vodka cured with smashed atomic fireballs and other fiery delicacies. Needless to say, this is the only picture I can share of the event, and don’t look too long—those are snakes on my head.

Tonight, I celebrated the eighth day of August 2008 with food I twirl on my fork so it doubles back on itself; a looping, continuous strand of carbohydrates celebrates simple sustenance as the rain pours down on Miami.

Aglio e olio is the simplest of pastas, and I employ a secret ingredient from a shiny tin that travels well—an important consideration for infinity food.

The rough cut episode below shines a bit more in the HD version.

For two (you + the universe) you’ll need: a pot of boiling water, half a box of spaghetti cooked 1 minute under al dente (it cooks in the pan at the end), two tablespoons olive oil heated to medium-high, two cloves of garlic sautéed for ten seconds, as many anchovies as you can handle added with the garlic, tongs to swirl the cooked pasta in the pan with the garlic (the anchovies dissolve). Serve with haste.

Reading recommendations: Everything and More, David Foster Wallace; Cosmicomics, Italo Calvino

aglio e olio wallpaper on Flickr

drink pairing: grappa, being made from a second press of the grapes, seems appropriate

salt recommendation: sel gris

What food could you eat infinitely? Happy 888…

Related posts:

1. pppsst: spsp (summer pesto squash pasta)
2. kthread cooks: umami miami
3. kthread cooks: tortilla soup

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Posted by Kristen Taylor on Friday, August 8th, 2008, 10:59 pm * Filed in Entertaining, Food, Video. * . Follow responses through the RSS 2.0 feed. Leave a response, or trackback from your own site.