Spaghetti alla busara

Spaghetti alla busara is a traditional dish originating from Venice and the surrounding area. The dish is usually made with a combination of scampi (langoustines or large prawns), spaghetti, olive oil, tomatoes, garlic, parsley, white wine, salt, and pepper.

The garlic is sautéed in olive oil and removed from the pan. The scampi are added to the pan, seasoned with salt and pepper, and covered with white wine. The mixture is cooked until the alcohol evaporates and the dish is completed by adding chopped tomatoes and lowering the heat until the sauce thickens.

The spaghetti are cooked until al dente, sautéed briefly in the sauce, and the dish is then garnished with chopped parsley before serving. It is believed that fresh langoustines from the nearby Croatian port city of Rijeka arrived to Venice daily and that the busara (buzara) sauce inspired Venetian cooks because there is a Croatian dish called scampi buzara that's the same as this one, but without the addition of spaghetti.