Artichokes shine in this creamy deconstructed seafood pasta dish.


Casarecce with Artichokes and Langoustine
3 pounds Barilla Collezione Casarecce
24 langoustine, shelled, cleaned
½ cup chopped Italian parsley
1 cup olive oil, divided
12 large artichokes
2 ounces unsalted butter
4 white onions, thinly sliced
8 garlic cloves, chopped
1 tablespoon fresh thyme leaves
2 cups white wine
2 quarts unsalted vegetable broth
2 cups heavy cream
kosher salt and ground black pepper
1 1/2 cups all-purpose flour