Ingredients

Makes 4 first-course servings

　　

For cannelloni

2 tablespoons unsalted butter

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

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

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　2 tablespoons chopped shallot

　　1/4 cup water

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

　　1 tablespoon olive oil

　　

For clam sauce

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

　　1/3 cup thinly sliced shallot

　　1 garlic clove, minced

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

　　1/2 cup dry white wine

　　1/4 teaspoon fennel seeds

　　1 tablespoon chopped fresh sage

　　

For sage brown butter

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

　　8 fresh sage leaves

　　2 tablespoons minced shallot

　　1 teaspoon fresh lemon juice

　　1/4 cup chopped fresh parsley

　　

Make filling and form cannelloni:

Step 1

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.

　　

Step 2

Preheat oven to 400°F.

　　

Step 3

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:

Step 4

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.)

　　

Step 5

While clams are cooking, bake cannelloni in middle of oven until heated through, 6 to 8 minutes.

　　

Make sage brown butter:

Step 6

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.

　　

Step 7

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.