Cut grasshopper shrimp lengthwise on both sides. Finely chop garlic and plucked parsley. Heat oil in a busara(pan), fry grasshopper shrimp very briefly, remove and keep warm. Then fry garlic briefly, add parsley and breadcrumbs and pour white wine. Simmer on low heat until a creamy sauce is formed. Coarsely chop the pelati and pour into the pan with the juice from the can. Let everything simmer on low heat for about 10-15 minutes and season with sea salt as well as chili. Add canocchie again and heat again briefly. Serve in the pan.
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