First, thoroughly wash each Squilla Mantis, then make a cut along the spine from tail to head.  
Place them on an inclined surface so that they can drain properly.
In a bowl, mix the breadcrumbs with the chopped parsley and season with salt and pepper.
Mix with the lemon juice and about 4 tablespoons of olive oil so as to obtain a runny paste.  
Introduce this stuffing into the open incision in the back of each Squilla Mantis.  
Grease a baking pan and place the shellfish belly down, drizzle over them oil and wine.  
Bake in the oven at 200 degrees for about 5 minutes and then, if necessary, toast under the grill for no more than two minutes - just enough for to form a beautiful golden crust.

Download the recipe in pdf