Langoustines alla Busara
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 garlic clove
- 3 tablespoons plain dry breadcrumbs
- 8 medium langoustines (about 2 pounds), rinsed and patted dry (see Note)
- 1/4 cup dry white wine
- One 28-ounce can whole peeled tomatoes, drained and coarsely chopped, 1/4 cup of juices reserved
- 1 teaspoon crushed red pepper
- Kosher salt
- Black pepper
- 2 tablespoons chopped parsley
- Lemon wedges and crusty bread, for serving
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