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4
Easy
Published 1985
This recipe combines Japanese udon noodles with an Italian clam sauce. I first ate Udon-getti at a small, “punky” pasta parlor called Kabé no Ana (“A Hole in the Wall”) in the Shibuya district of Tokyo about seven years ago. At that time, I thought it was a delicious comment on culinary migration: Noodles thought to have originated in China, brought to Italy for European refinement, were being returned to the Far East for Japanese enjoyment. I complete the worldly travelogue b