Pumpkin Cannelloni with Clams and Sage Brown Butter

Ingredients

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

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