Squid Ink Conchiglie With Blue Crab and Sea
Urchin Butter at Kindred, Davidson, NC In a year in which we ate a nearly comical amount of squid - ink pasta, no other lived up to chef Joe Kindred's miniature shells.
If you look hard enough, it's even possible to find grown - up flavors like bourbon
butter pecan, blue cheese pear and foie gras or sea
urchin.