The vigorous aroma of garlic, capers, and clams wafted upwards from the plate, circling Jeremy’s nostrils, enticing him to indulge. Marco had prepared the meal especially for him, just as he did every Tuesday evening, al dente with extra clams and a full glass of the restaurant's finest pinot grigio. Each Tuesday, it was the same for Jeremy – the meal, the wine, the table where he sat, a dimly-lit booth near the rear of the establishment, somewhat secluded from the other patrons, which was requi