Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1 pound sugar pumpkin or other sweet winter squash such as butternut, peeled, seeded, and cut into 1-inch cubes (3 cups)

  3. 3/4 cup diced (1/4 inch) fennel bulb (sometimes called anise)

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon black pepper

  6. 2 tablespoons chopped shallot

  7. 1/4 cup water

  8. 4 (6- by 4-inch) fresh pasta rectangles

  9. 1 tablespoon olive oil

  10. 2 bacon slices, cut crosswise into 1/4-inch-wide strips

  11. 1/3 cup thinly sliced shallot

  12. 1 garlic clove, minced

  13. 20 small hard-shelled clams (2 pounds) such as littlenecks (less than 2 inches wide), scrubbed well

  14. 1/2 cup dry white wine

  15. 1/4 teaspoon fennel seeds

  16. 1 tablespoon chopped fresh sage

  17. 1/2 stick (1/4 cup) unsalted butter

  18. 8 fresh sage leaves

  19. 2 tablespoons minced shallot

  20. 1 teaspoon fresh lemon juice

  21. 1/4 cup chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Make filling and form cannelloni:

  2. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté squash and fennel with salt and pepper, stirring occasionally, until golden, about 4 minutes. Add shallot and water and simmer, covered, until vegetables are tender, about 10 minutes. Cool vegetables, then purée in a food processor until smooth and season with salt and pepper. Preheat oven to 400°F. Cook pasta sheets in a 4- to 6-quart pot of boiling salted water until al dente, 1 to 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to cool. Drain well, then pat sheets dry on paper towels and arrange in 1 layer in a well-oiled large shallow baking pan. Spoon 1/4 cup filling along 1 short end of a rectangle, then roll up filling in pasta. Make 3 more rolls in same manner and arrange, seam sides down, in baking pan. Drizzle cannelloni with oil. Make clam sauce and bake cannelloni:

  3. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until fat is rendered but bacon is not yet crisp, about 5 minutes. Add shallot and cook, stirring, until softened, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add clams, wine, fennel seeds, and sage and cook, covered, until clams are fully open, 6 to 10 minutes, checking every minute after 6 minutes and removing clams as they fully open. (Discard any clams that have not opened after 10 minutes.)While clams are cooking, bake cannelloni in middle of oven until heated through, 6 to 8 minutes. Make sage brown butter:

  4. Heat butter in a 1 1/2-quart heavy saucepan over moderately high heat until foam subsides, then fry sage leaves until crisp, about 3 minutes. Transfer leaves with slotted spoon to paper towels to drain. Season with salt. Add shallot to butter and cook, stirring, until shallot is golden and butter is deep golden, 1 to 2 minutes. Add lemon juice (butter will foam), then remove from heat. Stir in parsley and season brown butter with salt and pepper. To serve, put a cannelloni in center of each of 4 warm large plates. Divide clams with juices among plates and drizzle with brown butter. Top with fried sage leaves.


Send feedback