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Ingredients 6 Servings

  • 4 cups refined coconut oil, divided
  • 1 lb. raw applewood smoked bacon, finely chopped, divided
  • 1 bulb fennel, chopped, fronds reserved
  • 8 large shallots, chopped
  • 1 bunch Italian parsley, chopped
  • 1 head garlic, chopped
  • 10 whole black peppercorns, crushed
  • 1-2 teaspoons crushed red pepper
  • 48 Littleneck clams, scrubbed well
  • 2 cups Chardonnay
  • 1 large head yellow or orange cauliflower
  • 1 oz. dried Italian nettles or dried seaweed sheets (nori)
  • 5 large sunchokes, very thinly sliced
  • 3 large Meyer lemons, zested, segments removed
  • 1 pkg. Barilla® Collezione Spaghetti
  • 8 fresh farm-raised scallops (10-20 count)
  • 24-32 frilly mustard green leaves
  • 3 oz. farm-raised sustainable California caviar
  • 1 small piece cured fish roe (bottarga), such as Sardinian gold
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  • Heat 2 tablespoons coconut oil in large deep skillet on medium heat. Add 3/4 of the bacon, fennel (except fronds), shallots, parsley, garlic, and black and red pepper. Sauté until bacon is browned. Add clams and wine; cover. Cook until clams are completely open (discard any unopened clams). Remove clams from pan with tongs. Continue cooking broth, uncovered, while preparing remaining ingredients.
  • Use box grater to grate cauliflower down to the stems. Arrange on rimmed baking sheet. Add a small amount of water. Bake until softened. Use fine grater to grate cauliflower stems; set aside.
  • Cook remaining bacon in small skillet on medium heat until crisp. Drain; set aside.
  • Use coffee/spice grinder or mortar and pestle to grind nettles into fine powder. Heat remaining oil in large saucepan to 350°F. Deep fry sunchoke slices until crisp. Drain well then dust with nettle powder.
  • Strain clam broth; discard solids. Pour broth into blender; add cooked cauliflower. Puree until smooth; stir in lemon zest.
  • Cook pasta as directed on package. Drain, reserving some of the pasta cooking water. Return pasta to pot. Add cauliflower sauce; mix well, adding pasta water as needed to achieve desired consistency. Season to taste with salt and pepper.
  • Cut scallops into small pieces. Heat some of the remaining coconut oil in medium skillet on high heat. Add scallops; cook just until seared. Add to pasta in pot. Add clams and cooked bacon. Mix gently.
  • Garnish each serving with lemon segments, mustard greens, caviar, grated bottarga, grated cauliflower stems, fennel fronds and sunchoke chips.
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