The freshness of the shrimp and the delicacy of the cuttlefish come together in a hug of flavors that celebrates the richness of the sea and the goodness of the land, giving life to fusilli with sea and mountains. This preparation, characterized by a enveloping texture and balanced flavor, lends itself to various interpretations, but always remains true to the idea of a dish that unites fresh and genuine ingredients. The artichokes, protagonists of the spring season, offer a hint of bitterness that perfectly balances the sweetness of the shellfish, creating a harmony of tastes that is further enhanced by the addition of a sprinkle of bottarga, a typical ingredient of Italian coastal traditions. The cooking technique involves sautéing the shrimp with a clove of garlic in a drizzle of extra virgin olive oil, allowing the flavors to blend and release naturally, while the artichokes are cooked slowly, releasing their aroma and creating a rich and flavorful base. This dish is perfect for a family lunch or a dinner among friends, where the lightness of the ingredients and the complexity of the flavors can be appreciated in all their fullness. Although regional variations may enrich the recipe with other ingredients, such as zucchini or cherry tomatoes, fusilli with sea and mountains remain a classic interpretation that celebrates the union of sea and land, making them an ideal choice for special occasions or simply to bring a bit of freshness to the table.

Remove the shell from the shrimp, leaving the head; sauté in a pan with a drizzle of oil and a clove of garlic. Add the cleaned artichokes, chopped finely. Add a bit of water or broth, cover, and cook for 15 minutes. Remove the garlic and add the cleaned and diced cuttlefish; after 5 minutes, add the shrimp. Meanwhile, cook the pasta in hot boiling water. Drain the pasta and finish cooking in the pan. Finish with a grating of bottarga.