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Fiddleheads are the curled fronds of young ferns, harvested before the leaves have a chance to grow and unroll. The name ‘fiddlehead’ comes from their resemblance to the scroll (the spiraled, decorative top) of a violin or fiddle. This vegetable was a staple in Native American, Asian and European cooking. Here, it’s a simple, elegant addition to this wholesome spring pasta.
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