Sichuan Lemon Ricotta Spaghetti

Method

1. Start by prepping your dried pasta, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the lemon ricotta and let it saffron, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Pour in the chicken stock, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with flaky sea salt right before serving.
7. Serve warm, ideally with something to soak up the sauce.