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1
Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt.
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2
Clean soft shell crabs by snipping off their faces with a pair of scissors and removing the skirt.
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3
Cut in half and set aside.
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4
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.
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5
Add the crab pieces and continue cooking until crabs are deep red and firm.
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6
Be careful not to break up the crabs with aggressive stirring.
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7
Add the white wine and the tomato sauce and reduce by half.
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8
Add escarole and cook another 1 minute until escarole has wilted and remove from heat.
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9
Drop fusilli into boiling water and cook according to package instructions until al dente (about 7 to 9 minutes).
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10
Drain pasta well in colander and pour hot pasta in pan with crabs.
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11
Return to medium heat and toss to coat well, about 1 minute.
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12
Pour into heated serving platter and serve immediately.
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13
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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14
Add the thyme and carrot and cook 5 minutes more.
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15
Add the tomatoes.
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16
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
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17
Season with salt to taste.
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18
Serve immediately, or set aside for further use.
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19
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
