Spaghetti with Clams, Bottarga and Artichokes

For 6 people

Cut the Artichokes into julienne strips and cook the spaghetti in boiling salted water. In the meantime in a sautè pan brown the chopped garlic in oil, add the parsley and the liquid from the clams. Fry the artichokes in the sunflower seeds oil, then dry them on absorbent paper. Drain the spaghetti al dente and toss them with the sauce. Serve with a sprinkle of Bottarga and the fried Artichokes.