Ingredients Jump to Instructions ↓

  1. 6 Soft-shell crabs

  2. 6 tablespoons 90ml Virgin olive oil

  3. 1 tablespoon 15ml Red onion - thinly sliced (medium)

  4. 6 Anaheim peppers - cored, seeded, and julienned

  5. 4 Red jalapenos - cored, seeded, and julienned

  6. 1 cup 237ml White wine

  7. 1 cup 237ml Basic tomato sauce - seenote

  8. 2 cups 292g / 10oz Finely-chopped escarole

  9. 1 lb 454g / 16oz Fusilli bucati pasta

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt. Clean soft-shell crabs by snipping off their faces with a pair of scissors and removing the skirt. Cut in half and set aside. In a 12- to 14-inch saute pan, heat olive oil until smoking, add onions, Anaheim, jalapenos and cook until softened, about 8 to 10 minutes. Add the crab pieces and continue cooking until crabs are deep red and firm. Be careful not to break up the crabs with aggressive stirring. Add the white wine and the tomato sauce and reduce by half. Add escarole and cook another 1 minute until escarole has wilted and remove from heat. Drop fusilli into boiling water and cook according to package instructions until al dente (about 7 to 9 minutes). Drain pasta well in colander and pour hot pasta in pan with crabs. Return to medium heat and toss to coat well, about 1 minute. Pour into heated serving platter and serve immediately.


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