Square Spaghetti with Artichokes and Langoustines

Method

1. Prepare the artichokes: remove the outer leaves and cut them into quarters.
2. Heat two pans: one for roasting the artichokes and one for the sauce base.
3. In the sauce pan, sauté chopped garlic and artichoke stems with a drizzle of oil and a pinch of salt over low heat without coloring.
4. In the roasting pan, heat a little oil and add the artichoke quarters, pressing them to create a golden crust.
5. Once the artichokes are well roasted, deglaze the pan with white wine, then transfer them to the sauce pan with the garlic and stems.
6. Add dried chili pepper to the sauce pan now that the liquid is present, then add a splash of water and let the artichokes cook while the pasta boils.
7. Cook the square spaghetti in a large pot of salted boiling water until al dente.
8. Meanwhile, prepare the langoustines: remove the carapace and cut each into three pieces. Finely chop the parsley.
9. When the pasta is al dente, drain it and add it to the artichoke pan. Add a little pasta cooking water, let it rest without stirring for a moment to concentrate the starches, then toss to create an emulsion.
10. Add the chopped parsley and the langoustine pieces at the very last second, tossing gently to cook them just through (they should remain tender).
11. Finally, stir in half a spoonful of ricotta, adding a drop of water if needed to make it creamy, then serve immediately.