Pumpkin Cannelloni with Clams and Sage Brown Butter

Pumpkin Cannelloni with Clams and Sage Brown Butter
Photo by Beatriz da Costa

Ingredients

  • 20 small hard-shelled clams (2 lb) such as littlenecks
  • ¼ cup water
  • 4 tablespoons unsalted butter
  • 1 tablespoon fresh sage
  • 2 tablespoons unsalted butter
  • ½ cup dry white wine
  • 1 teaspoon fresh lemon juice
  • + 14 more ingredients
    • 1 tablespoon olive oil
    • ¼ teaspoon fennel seeds
    • ½ teaspoon salt
    • 1 garlic clove
    • ¼ cup fresh parsley
    • 2 tablespoons shallot
    • 1 pound sugar pumpkin or other sweet winter squash such as butternut
    • 1/3 cup shallot
    • 2 tablespoons shallot
    • 2 slices bacon
    • 4 6- by 4-inch fresh pasta rectangles
    • ¼ teaspoon black pepper
    • 8 fresh sage leaves
    • ¾ cup fennel bulb (sometimes called anise)

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,...

View full recipe at Epicurious

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