For this savory and mineral first course I used the wholemeal spelled fettuccine, because it is a pasta with a nice consistency but it is not excessively rough and it keeps cooking well.

320 gr of fettuccine
2 bunches of agretti
2 cloves of garlic
1/2 chili pepper
1 small almond ricotta
extra virgin olive oil, salt

For the "ricotta":
The most complex or better thing that must be done in advance is the almond ricotta, which you can also prepare a couple of days before because it lasts in the fridge.
For the production of ricotta, I refer you to this website, where all the phases of the recipe are described. I suggest it because, among the many on the web, this is particularly clear and easy to follow in every step.

Boil abundant salted water.
Wash the agretti and clean them. Cut them into pieces of about 3 cm.
Put 4 tablespoons of extra virgin olive oil in a wok together with the garlic (cleaned, crushed and then chopped) and the chopped red pepper. Brown for a few minutes, then add the agretti and cook over high heat for 10 '. Salt lightly (adjust with the salt, because the agretti contain many minerals, so they are savory at the start).
When the water for the pasta boils, cook the fettuccine keeping it al dente. Drain and mix with the agretti. Serve hot, with a drizzle of extra virgin olive oil and goat ricotta.