Fusilli Bucati W Soft Shell Crabs Hot Peppers & Escarole

Serving Size : 4
Ingredients

for prepare Fusilli Bucati W Soft Shell Crabs Hot Peppers & Escarole

:

Amount	Measure	Ingredient - Preparation Method
6		soft-shell crabs
6	tablespoons	virgin olive oil
1	medium	red onion - thinly sliced
6		anaheim peppers - cored, seeded,
and julienned fusilli bucati w soft shell crabs hot peppers & escarole
4		red jalapenos - cored, seeded,
and julienned fusilli bucati w soft shell crabs hot peppers & escarole
1	cup	white wine
1	cup	basic tomato sauce - see * note
2	cups	finely-chopped escarole
1	pound	fusilli bucati pasta

* 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 sautй 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5672)

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