Scampi alla busara

To prepare Scampi alla Busara, first wash the scampi well under cold running water 1. With a sharp knife or scissors, make a vertical cut along the back 2 or the belly, to facilitate extracting the meat once cooked. If you prefer, you can also leave them whole. In a large pan, brown a clove of garlic in extra virgin olive oil 3;

also add the whole fresh chili pepper 4. You can skewer both the garlic and the chili pepper with a toothpick to make them easier to remove at the end of cooking. When the garlic is browned, add the breadcrumbs 5, which will serve to thicken the tomato pulp, and stir quickly to avoid burning it. Immediately after, add the scampi 6, better not to overlap them to ensure even cooking, and

deglaze with white wine 7. Let it evaporate for a couple of minutes, then salt and add the peeled tomatoes cut into pieces 8, give a stir 9 and

cover the pan with a lid 10. Let it cook for about 15 minutes. Meanwhile, finely chop the parsley 11 and, once cooked, sprinkle it over the scampi 12.

Before serving the Scampi alla Busara, remove the chili pepper and garlic clove (13-14): your Scampi alla Busara is ready 15!