Although your nonna might be convinced that Italians own the trademark on noodle dishes, let’s not forget that the Boot would be linguini-less had Marco Polo not brought back our pasta forerunners from his journeys to China. North Carolina chef Joe Kindred pays homage to the robust noodle cultures on both sides of the world with this dish, served at his recent Beard House dinner. Weaving together Western ingredients like bay scallops and spaghetti with the umami punch of Japanese miso paste, Kindred makes a truly delicious case for the American ideal of the melting pot. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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