Recipe - Fusilli Bucati With Soft Shell Crabs

6 Soft shell crabs
6 tablespoon Virgin olive oil
1 md Red onion, thinly cut or sliced up
6 Anaheim peppers, cored,
seeded, and julienned
4 Red jalapenos, cored,
seeded, and julienned
1 cup White wine
1 cup Basic tomato sauce (see
recipe)
2 cup Escarole, finely chopped
1 pound 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 14inch 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 MCRecipe Digest V1 #335

Recipe by: Molto Mario

From: "suechef@sover.net" suechef@sover.net

Date: Tue, 10 Dec 1996 16:19:04 0500 (EST)