Bring a large pot of salted water to the boil. When boiling, add the bucatini and cook al dente. Drain when ready.
While the pasta is cooking, finely slice the garlic and chop the chillies.
Heat the olive oil in a fry pan and fry the garlic and chilli for a few seconds, until the garlic takes on just a little bit of colour.
Deglaze the pan with the white wine and bring to the boil. As soon as it's bubbling, take off the heat and quickly stir in the butter. Season with salt and pepper to your liking.
Pour over the drained pasta.
Add the bunch of torn basil leaves (discard the stalks) to the pasta and toss to cover the bucatini with the sauce.
Serve with the shaved parmesan, torn prosciutto and a quarter of a burrata.