Incorporated some ingredients I brought back from Sicily – Busiate tossed in white wine, lemon and garlic, along with sautรฉed fennel, cherry tomatoes, langoustine tails, and prawns. The base is shrimp stock, finished with Sicilian olive oil.
I love Busiate, the texture is rough and stays wonderfully al dente – and itโs gorgeous.
by tokyorevelation9