Pumpkin Cannelloni with Clams and Sage Brown Butter

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

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network