Serves 4-6

• Ingredients: 
• 1 medium-sized sunchoke roughly chopped 
• ½ fennel bulb, roughly chopped
• 1 tablespoon sugar
• ½ lemon, sliced into quarters, seeds remove 
• 1 cup heavy cream 
• 2 teaspoons kosher salt 
• 1 lb dry spaghetti noodles 
• 1 tablespoon butter 
• 1 lb Taylor Shellfish manila clams
• 1 Cup dry white wine 
• ½ cup sundried tomatoes 
• ½ cup parmesan, grated 
• ¼ cup basil ribbons 

Preheat your oven for 350℉. 

In a small dutch oven, cover yout sunchokes, fennel, lemon with heavy cream and stir in the sugar and salt. 

Roast the sunchoke and fennel for forty minutes before removing from your oven and heating a salted pot of water.  

With an immersion blender or inside the base of a blender or food processor, blend the cream sauce until smooth and set aside. 

Cook your clams in white wine in a large saucepan, covering for 5-7 minutes or until most of the clams have opened. 

Jostle the remaining shells, and remove any that have stayed shut. As your cook your pasta, reserve about a half cup of pasta water to keep on the sidelines, in case you’d like to loosen up your sauce later on.  

Drain cooked pasta and toss in the pan you cooked the clams in, with the wine steeped with clams, and remove from heat. 

Slowly drizzle sunchoke cream into the pasta at a half cup at a time, until the noodles are coated. 

Use any pasta water here if you feel your sauce is too thick, and use tongs to thoroughly mix the clams back into the noodles.  

Serve with sundried tomatoes, parmesan and basil across the top of the plates as a garnish.