6 soft shell crabs
6 tbsp virgin olive oil
1 medium red onion, thinly sliced
6 anaheim peppers, cored, seeded, and, julienned
4 red jalapenos, cored, seeded, and j, ulienned
1 cup white wine
1 cup basic tomato sauce (see recipe)
2 cup escarole, finely chopped
1 lb fusilli bucati pasta
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.
Yield: 4 servings Posted to MC-Recipe Digest V1 #
Recipe by: Molto Mario
From: "[email protected]"
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
Serves: 1
Recipe Categories: Crab; Fish; Italian; Seafood
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