1200 g medium scampi
200 g of tomato sauce
1-2 tablespoons of breadcrumbs
1 clove of minced garlic
1 tablespoon extra virgin olive oil
2 glasses of malvasia
salt pepper to taste
parsley
1 finely chopped onion
Cut on the belly of the scampi. Take a large saucepan: oil, minced garlic and put in the scampi. Brown them. Wet with white wine. Add salt, pepper and tomatoes (the latter are optional) and a glass of fish stock. Cook for about 5 minutes. Serve!