Broken Candele Pasta with Artichokes and Octopus

Method

1. Clean the octopus: remove the eyes and the beak, then rinse under running water.
2. Cut the octopus into coarse pieces; cut the tentacles separately.
3. Prepare the artichokes: remove the outer leaves and the beard, cut into wedges, and keep in lemon water to prevent browning.
4. Slice the garlic and spring onion.
5. Halve the cherry tomatoes.
6. Heat olive oil in a large pan over high heat. Add the garlic and spring onion and sauté until fragrant.
7. Add the octopus pieces and cook for a few minutes.
8. Add the artichoke wedges and a splash of water. Cook until the artichokes are tender.
9. Meanwhile, bring a pot of salted water to a boil and cook the candele pasta until al dente.
10. When the pasta is ready, transfer it to the pan with the sauce, adding a little pasta water. Toss vigorously to emulsify.
11. Turn off the heat and add the goat ricotta. Stir to incorporate.
12. Serve immediately, garnished with fresh parsley.