2 cloves of garlic, finely chopped 1 tbsp. tbsp. parsley, finely chopped.
Spaghetti con gli scampi in busera: the dish originates from Venice. There it was prepared in a special cooking pot with a strainer insert called “busera”. Today, unfortunately, the waters of the lagoon are so polluted that it is no longer possible to catch scampi there. With the shrimps, the specialty has also migrated to Istria and Julian Veneto. Shrimps from Istrian cuisine are characterized by their exceptionally mild flavor and tender shell. Slit the shrimp lengthwise and remove the intestines. Heat the olive oil in a frying pan and sauté the garlic cloves and parsley. Sprinkle in breadcrumbs, season with salt and bay seasoning. Pour in the shrimp (with the shell) and extinguish with a splash of white wine. Now pour the remaining wine, mix in the tomato puree and cook a little bit. Pour as much water as needed to cover the shrimp.
Boil down until the shrimp are cooked and the sauce is nice and creamy. Add salt and bring to the table with the spaghetti cooked al dente.
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