Spaghetti alla busara: spaghetti with scampi

A Dish that has its origins from Trieste and Dalmatia. "Busara" was the name of the iron pot used in the kitchens of ships and which is still the most suitable container for cooking this dish. It was originally a "red soup" of crustaceans or mollusks but became famous all the way to Venice as a delicious sauce for spaghetti.

Cooking time: 20 mins

Prep time: 50 mins

Ingredients for 4 people

What do you need?

• 350 gr of spaghetti or linguine

• 16 whole scampi

• 2 cloves of garlic

• 1 small white onion (optional)

• 2 glasses of white wine

• 1 Chilli (to be removed after cooking)

• 2 tablespoons of breadcrumbs

• 4 tomatoes shopped (alternatively peeled tomatoes)

• fresh parsley

• extra virgin olive oil to taste

• salt to taste

How to proceed?

1. On a medium saucepan, heat olive oil and sauté the garlic and shopped onions (if using). Remove the garlic as soon as it turns golden brown.

2. Add chilli pepper and breadcrumbs, the scampi without overlapping them in the pan. Mix delicately in order to cook them evenly.

3. Add salt and white wine to the pan and let it evaporate (2 to 3 minutes).

4. Remove the scampi from the saucepan.

5. Complete by adding the chopped tomatoes and salt, lower the heat and let it simmer for 15 to 20 minutes until the sauce thickens

6. In the meantime, boil a pot of water and cook the pasta "al dente".

7. Add the scampi back into the sauce and continue cooking for 5 more minutes.

8. add the cooked pasta. Sauté briefly in the pan with the sauce and serve completing your dish with chopped parsley.