Spaghettissimo

There is no better spaghetti than Delfina's. None. You should also order the large size; the small is just torturing yourself. It comes in a tangle, perfectly al dente. The sauce has just the right mix of olive oil, tomato and bits of fresh basil. A hint of chile pepper, too. And your waiter will grind some Reggiano over the plate if you so desire (which you do). Miguel and I both said, at about the same time, "This is some amazing spaghetti". A desert island food...a last meal for a condemned prisoner kind of food. Add in some airy, crusty Tartine bread, warm Castelvetrano olives and maybe a salad and you're a lucky spag-hag. If that's not an expression, it is now.