Paccheri Stuffed with Prawns, Artichokes and Stracciatella

Method

1. Bring a large pot of salted water to a boil and cook the paccheri for 17 minutes (or according to package instructions), but drain them 2 minutes before they are fully al dente.
2. While the pasta cooks, clean the prawns: remove the heads and the black vein by cutting along the back. Remove the shells and set the prawns aside in a bowl.
3. Place the prawn shells in a pan with a drizzle of oil and a clove of garlic. Roast over high heat, then deglaze with prosecco or white wine. Once the alcohol has evaporated, add a little water to create a flavorful broth. Set aside.
4. Season the prawns with salt, pepper, marjoram, and a drizzle of oil. Let them marinate briefly.
5. Clean the artichokes: remove the tough outer leaves until the color becomes pale. Cut off the top and halve them. Remove the fuzzy choke if desired. Slice the artichokes thinly and dice the stems.
6. Heat a wok with oil and a clove of garlic. Add the sliced artichokes, season with salt and pepper, and stir. Cover with a damp piece of parchment paper and cook until tender but still crisp. Add the diced stems and cook briefly. Remove the garlic.
7. Stuff each cooked paccheri with one prawn, folding the pasta over to keep the prawn inside.
8. Clean the wok, then add the reserved prawn shell broth, a drizzle of oil, and marjoram. Bring to a simmer and cook for about 5 minutes.
9. Add the stuffed paccheri to the broth and heat through for a minute or two.
10. To serve, place the paccheri on a black plate. Add a generous dollop of stracciatella, shavings of bottarga, the sautéed artichokes, and a sprinkle of marjoram. Finish with a drizzle of extra virgin olive oil and a few slices of fresh chili pepper for color.