Nuts (Hudson Valley, #1)(49)

Soon we had a few layers of clothing back on, and I was swirling a pan of hot olive oil and garlic. Leo, looking all kinds of rumpled soft sexy in just his jeans, leaned over my shoulder to see what I was making.

“Smells good.”

“My favorite smell in the entire world is garlic, exactly twenty seconds after it hits a hot pan,” I said, breathing in the heady aroma. A pinch of crushed red pepper went into the pan next, and a pot of boiling salted water bubbled away on the back burner, filled with big handfuls of linguini. “There’s half a baguette on the counter over there—want to tear off a few hunks? Plates are in that cupboard.” I pointed with my wooden spoon. Technically it was my mother’s wooden spoon. Even more technically, it was my great-aunt Mildred’s wooden spoon. She’d been gone from the earth for many years, but her spoon remained. Stained dark brown from millions of sauces, it was angled on one side, the result of years of stirring.

I’d thought about that angle many times over the years, often when using it to stir something myself. How many times had she stood in a kitchen stirring a Sunday sauce, or making sure a batch of mashed potatoes had just the right amount of golden butter and milk? How many times had she cooked even though she was exhausted? How many times was she yelling at Great-Uncle Fred while she was stirring something with this spoon? How many times had she used it to punctuate a statement, pointing it into the air as she emphasized something she felt strongly about? Had she ever thrown it in anger? Had she ever made a major life decision while staring down at the soothing, rhythmic turns of the old spoon?

While I thought about culinary anthropology, the gorgeous man in my kitchen sneaked his hands around my waist and cuddled me close as I stirred. “Smells good,” he said once more. “And I’m not talking about the food.” He dipped his nose into the crook of my neck, inhaling deeply. “Honey.” He sighed.

“Yes, dear?” I replied, laughing at my joke as I rolled a lemon under my palm.

“That f*cking honey scent that’s all over your skin, it’s driving me crazy,” he murmured, his breath hot on my skin. “I can’t keep my hands off you—it’s like they have a mind of their own.” His lips traced the shell of my ear, his hands slipping underneath my shirt. His callused fingers, worn rough from hours of hard work, felt natural on my skin. Natural and amazing.

I pushed my hips back against him. “Pretty sure I know which mind is guiding them.” Unbelievably, after everything that had gone down, ahem, on the porch and upstairs, he’d be ready to go again with just an invitation and quick squeeze.

Instead, I squeezed the lemon. Dodging his roving hands and very determined hips, I added a handful of fresh chopped parsley to the pan, then lifted big forkfuls of linguine into it, stirring until each strand was coated with the heavenly sauce. “Go grab the plates, please.”

Frowning, he gave my backside a swat, but went to get the plates. A moment later our plates were on the table, piled high with pasta. He sat down and I stood next to him, grating a little fresh locatelli on top as his hand curved around the outside of my thigh and higher toward my hip. I enjoyed his hands on my body more than I cared to admit, and not just during the sexy times. I squashed the thought. “There we go—try that,” I said, with a final sprinkle of cheese.

I watched him twirl a forkful, lifting it to his mouth. He chewed, once, twice, a third time before his eyes closed in bliss. That was The Look—the look that every chef craves. What I’d made, crafted with my own two hands, was bringing him pleasure. The rumble from deep in his throat, which I’d heard only an hour before when my tongue did something he really liked, matched the look on his face. He liked my linguine.

I sat down in my chair, already satisfied, and I hadn’t even tasted it yet. To be fair, I’d been satisfied more times than I could count already this evening. The aglio olio? Was just icing on this very sexy cake.

We ate in silence, no sounds but the clinking of forks and slurping of noodles. My mother always used to say the test of a good meal is how quiet the guests are: if they’re quiet, they’re enjoying. I’d found that to be true time and time again. Leo sighed through a mouthful here and there, smiled if I caught his eye, but otherwise just ate. It was nice, sitting in a darkened kitchen with him, my knee brushing his occasionally. His foot tapping mine. In the middle of the night, in the middle of the kitchen, sharing a quiet meal was as intimate as what we’d shared one floor above.

Twirling one last bite around his fork, he stared mournfully at it. “There was a chef in the city who used to cater a bunch of my parents’ parties; he used to make something just like this.” He studied the fork. “Not exactly the same, I don’t remember any green in it.” He ate the last bite and moaned out loud. “Fucking hell, that’s good. His was good, but this is better. His had a slightly different taste, almost, I don’t know, a little nutty? Does that make sense?”

“It probably had anchovies in it,” I said, sucking down my last noodle.

He made a face. “Nah, I don’t like anchovies.”

“No one thinks they like anchovies, but you’ve probably eaten them more times than you think. I put them in pasta dishes all the time.” He didn’t look convinced, so I continued, “The trick is to put them in the pan early, right before the garlic. They’re so tiny and thin, they dissolve right into the hot oil. That’s the nuttiness you were talking about.”