Ingredients

Equipment Needed

• •Wide 12-inch skillet or braiser with lid
• •Kitchen shears
• •Small skillet for toasting breadcrumbs

Instructions

1. 1

   Prepare the scampi

   Rinse the scampi under cold water and pat them thoroughly dry. Using kitchen shears, cut along the back of each shell from head to tail, just deep enough to expose the intestinal vein. Remove the vein with the tip of a knife. Leave the shells on. The shells give flavor to the sauce, and eating busara is meant to be an act of participation, not passive observation.

   True scampi (Nephrops norvegicus) are langoustines from the Adriatic. Large head-on prawns or spot prawns substitute adequately. Avoid peeled, frozen shrimp. The dish depends on the shells.
2. 2

   Toast the breadcrumbs

   In a small dry skillet over medium heat, toast the breadcrumbs, stirring constantly, until golden and fragrant, about 3 minutes. Transfer immediately to a bowl. They will continue to darken if left in the hot pan. Set aside.

3. 3

   Build the sauce base

   In a wide, heavy skillet or braiser large enough to hold the scampi in a single layer, warm the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook, stirring, until the garlic is pale gold and fragrant, about 90 seconds. The garlic must not brown. Brown garlic turns bitter and ruins the dish.

4. 4

   Add wine and tomatoes

   Pour in the white wine. It will sizzle and steam. Let it bubble vigorously until reduced by half, about 2 minutes. Add the crushed tomatoes and fish stock. Stir to combine and bring to a simmer. Season with salt. Let the sauce cook for 8 to 10 minutes until it thickens slightly and the raw tomato taste cooks out.

5. 5

   Cook the scampi

   Nestle the scampi into the sauce in a single layer. Spoon sauce over them. Cover the pan and cook for 3 minutes. Uncover, turn each scampi, and cook uncovered for another 3 to 4 minutes, until the shells turn bright coral and the flesh is just opaque. The scampi are done when the meat pulls easily from the shell. Do not overcook. Rubbery scampi are an insult to the fisherman who caught them.

   Cooking time depends entirely on size. Small prawns may need only 4 minutes total. Large langoustines may need 8. Watch the flesh, not the clock.
6. 6

   Finish and serve immediately

   Remove from heat. Scatter the toasted breadcrumbs and chopped parsley over the top. Bring the pan directly to the table while still sizzling. Serve with abundant crusty bread. The bread is not optional. It exists to mop up every drop of that sauce. Anyone who leaves sauce in the pan has missed the point entirely.

Chef Tips

• •Head-on shellfish release flavor compounds from their heads into the sauce that no headless shrimp can provide. Seek out whole langoustines, spot prawns, or head-on Gulf shrimp from a fishmonger you trust.
• •Make your own breadcrumbs from day-old bread. Tear the bread, pulse briefly in a food processor, and leave them coarse. The fine powder sold in canisters has no place in this dish.
• •Use a wine you would drink. The sauce concentrates everything. Cheap wine makes cheap sauce. A crisp Friulano or Malvasia from the region is traditional and correct.
• •Serve this with the same white wine you used in cooking. The pairing is already done for you.

Advance Preparation

• •The sauce base can be made several hours ahead through the simmering stage, then reheated before adding the scampi. The scampi must be cooked just before serving.
• •Toast the breadcrumbs up to a day ahead and store in an airtight container at room temperature.
• •This dish does not reheat. Do not attempt leftovers. Cook only what you will eat immediately.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)