Scampi alla Busara















Recipe of the Month

Scampi alla Busara
(Langoustines in Tomato Sauce)

Scampi—also known as langoustines, Norway lobsters, or Dublin Bay prawns—are found almost exclusively in North Atlantic waters. They are not common in the Mediterranean except for the northernmost Adriatic Sea. In years past, along the route from Istria to Trieste where scampi are plentiful, sailors would cook their meals on board ship in a terracotta or iron pot called a “busara.” Canoce (mantis shrimp) may also be prepared in this style, as well as spiny crab, lobster, or even fish. Since langoustines can be tricky to find in the United States—most are imported from Scotland—you may substitute any type of fish or shellfish that you like. Serve with plenty of Italian bread to soak up the sauce.

1/4 cup olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
3 tablespoons dry bread crumbs
1 (15-ounce) can tomato sauce, or 1-3/4 cups
1/2 cup dry white wine
2 tablespoons chopped fresh Italian parsley
1/2 teaspoon ground black pepper
2 pounds whole langoustines

Heat the olive oil in a large pot over medium-low heat. Add the onion and garlic; cook and stir until the onion begins to soften, about 8–10 minutes. Add the bread crumbs; cook and stir until golden brown, about 2–3 minutes. Stir in the tomato sauce, white wine, parsley, and black pepper. Place the langoustines in the pot; bring to a boil over high heat. Reduce heat to medium-low; cook, covered, until the langoustines turn pink, about 3–5 minutes. Season to taste with salt.

Serves 4.