- Chop up finely the white onions and the garlic cloves and brown them slowly in the extra virgin olive oil, then add the scampi and salt lightly. When they are ready, after about 5 minutes, let them drain and put them aside
- In the pot, mix the scampi liquid with the wine and blend it over high heat, then add the tomatoes cut into cubes. Salt lightly and keep cooking over a slow fire for about 20 minutes.
- After that, stretch the sauce with some water and add the scampi. Keep cooking for 5 minutes.
- Dress your spaghetti with pepper, parsley and a pinch of hot pepper and serve them hot with a glass of dry and fruity white wine. Enjoy your meal!
Curiosities and history of the "Busara" style
Antonio Papadopoli, comedian and Venetian gastronome, author of the bizarre and delightful Experimental Gastronomy published in 1866, in which he wrote: “Rijeka, the Hungarian city, must confess it has been favoured by God because, besides being in an exceptional location, favorable to trade, in its sea there’s pleanty of the best fish, which get caught to satisfy human gluttony. Which other fish can be compared to the scampo? One day I heard a stranger saying: «God blessed Rijeka, its women, its scampi!». However, according to my taste, I’d say: «God bless Rijeka at first for its scampi, then for its women”. The origin of the name buzara or busara (stewed scampi) is unclear. According to some sources, it could be Venetian dialect for «trick», because Venetian fishermen used to cook scampi scraps with tomatoes and wine for a delicious soup. According to others, the name comes from the clay pot used on ships to cook the scampi.