-
1
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute squash and fennel with salt and pepper, stirring occasionally, until golden, about 4 minutes.
-
2
Add shallot and water and simmer, covered, until vegetables are tender, about 10 minutes.
-
3
Cool vegetables, then puree in a food processor until smooth and season with salt and pepper.
-
4
Preheat oven to 400F.
-
5
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.
-
6
Drain well, then pat sheets dry on paper towels and arrange in 1 layer in a well-oiled large shallow baking pan.
-
7
Spoon 1/4 cup filling along 1 short end of a rectangle, then roll up filling in pasta.
-
8
Make 3 more rolls in same manner and arrange, seam sides down, in baking pan.
-
9
Drizzle cannelloni with oil.
-
10
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.
-
11
Add shallot and cook, stirring, until softened, about 4 minutes.
-
12
Add garlic and cook, stirring, until fragrant, about 1 minute.
-
13
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.
-
14
(Discard any clams that have not opened after 10 minutes.)
-
15
While clams are cooking, bake cannelloni in middle of oven until heated through, 6 to 8 minutes.
-
16
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.
-
17
Transfer leaves with slotted spoon to paper towels to drain.
-
18
Season with salt.
-
19
Add shallot to butter and cook, stirring, until shallot is golden and butter is deep golden, 1 to 2 minutes.
-
20
Add lemon juice (butter will foam), then remove from heat.
-
21
Stir in parsley and season brown butter with salt and pepper.
-
22
To serve, put a cannelloni in center of each of 4 warm large plates.
-
23
Divide clams with juices among plates and drizzle with brown butter.
-
24
Top with fried sage leaves.
