Spaghetti “alla busara”
More than just delicious, this pasta dish exemplifies the unfussy elegance of Venetian cuisine through its rustic simplicity.
‘Alla busara’ is one of the most popular ways to eat fresh seafood in Venice and the Veneto region. The origin of the name buzara or busara (stewed scampi) is unclear. It could be Venetian dialect for «trick», as Venetian fishermen used to cook scampi scraps with tomatoes and wine to make a delicious soup, or simply the name of the pot used on ships to cook the scampi.
The recipe is usually made with bigoli (‘bigoi’ in Venetian dialect), a type of pasta quite similar to spaghetti, but not the same. A key ingredient in Venetian and the Veneto region cuisine, it was first created by a pasta maker in Padua in the 1600s, who invented a new press for pasta called ‘bigolaro’, from which it takes its name. With this tool, he was able to perfect the shape and extrude long stripes of pasta dough, ticker than spaghetti and with an uneven texture, which made it perfect for holding sauces.
The impressive yet unfussy sauce is usually made with a scampi (langoustines or large prawns). These are then joined by a handful of other essential ingredients: high-quality extra virgin olive oil, ripe tomatoes (fresh ones are always preferred for their vibrant taste), aromatic garlic, fresh parsley, a splash of crisp white wine, and just a hint of chilli to add a subtle kick.
It’s a dish that embodies the spirit of Venetian cooking – honouring tradition, celebrating local produce, and delivering pure, unadulterated deliciousness.
Spaghetti “alla busara”
Ingredients for 4 servings
- 16 fresh unpeeled whole king prawns, washed and patted dry
- 400g thick spaghetti, or bigoli (Venetian wholewheat spaghetti)
- 2 cans of chopped tomatoes
- 4 cloves of garlic, bashed and peeled
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- coarse sea salt
- fine sea salt
- pepper
- bunch of basil leaves
Directions
1. Prepare the prawns
First, prepare your prawns. Using kitchen scissors, trim off the long antennae and legs. Then, make two lengthwise cuts along each prawn: one along the underside of the shell near the tail, and another down the middle of the top shell. Finally, use a toothpick to carefully remove the black intestinal string. Repeat this for all your prawns.
2. Start the water (for the pasta) and oil (for the sauce)
Bring a large pot of water to a boil. Once boiling, add a generous handful of coarse salt.
At the same time, place a medium frying pan over medium heat. Pour in the olive oil and add the garlic cloves. Let them sizzle for a couple of minutes until golden to infuse the oil, then remove and discard the garlic.
3. Cook the sauce
Add the chopped tomatoes to the frying pan, along with a tablespoon of water from your boiling pasta pot. Cook for about five minutes, or until the sauce begins to thicken. Now, add the prepared prawns and chilli (to your liking). Reduce the heat slightly and cover the pan with a lid.
4. Cook the pasta
Add the spaghetti (or bigoli) to the boiling water. Cook according to the package directions, stirring occasionally to prevent sticking.
5. Finish the prawns and sauce
After a couple of minutes, flip the prawns, cover the pan again, and cook for another two minutes. Remove the lid and, using a wooden spoon, gently press and squash the heads of the prawns to release their flavourful juices into the sauce. Give the sauce another good stir and season to taste.
Once the sauce has reached a nice, thick consistency, remove it from the heat. This prevents it from drying out and ensures your prawns don’t overcook. If the sauce still needs to reduce a bit more, you can remove the cooked prawns and set them aside to keep warm while the sauce simmers down further.
6. Combine and serve
When the pasta is cooked, drain it well and add it directly to the frying pan with the sauce. Drizzle with a little extra virgin olive oil and toss everything together to thoroughly coat the pasta. Tear the fresh basil leaves with your hands and add them to the pasta, tossing once more.
Finally, plate the pasta by twirling it in a ladle for a neat presentation. Top each serving with an equal number of prawns and serve immediately. Enjoy!
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