The garlic starting to melt in the butter makes a whispering sound in the pan. Soft, almost nothing. And yet the smell that rises is immediately recognizable — round, warm, making you hungry even before the plates are out.
It is a creamy, slightly golden white, shiny and silky in the pan. It coats the back of the spoon without dripping too fast — just the right consistency, the kind that clings well to pasta and coats shrimp without drowning them. Small green specks of fresh parsley float on the surface. And the smell, already: melted butter, tender garlic, something comforting and simple that doesn’t try to be anything else.
Continue on the next page:
