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Scampi in the oven

Difficulty: Easy Doses: for 4 people

20 big scampi,

4 cloves of garlic,

1 tablespoon chopped fresh parsley,

6 tablespoons extra virgin olive oil,

½ glass of dry white wine,




The scampi (among the most tasty, according to the connoisseurs, those of Kvarner) live preferably in depths between 100 and 150 meters deep. They are among the most famous (and used) crustaceans in the kitchen. The most experienced gourmets can recover the pulp by simply squeezing the shell from the tail, like a tube of toothpaste.

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