THE MAFIA'S PRICE
Dark wood, copper pans, a single table by the window overlooking the glittering city.
“Sit,” he said, rolling up the sleeves of his black shirt.
I watched, stunned, as Dante, Dante Moretti, heir to half the underworld on the eastern seaboard, cooked for me.
He moved like he did everything else: economical, confident, dangerous. Garlic and butter hit hot olive oil; the scent made my empty stomach cramp. He seared scallops until they were caramelized on the outside, barely cooked within, then tossed handmade linguine in a sauce bright with lemon and chili. A bottle of white from the fridge, something crisp and Italian he didn’t bother naming.
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