Fusilli Bucati with Soft Shell Crabs, Hot Peppers a

Name: Fusilli Bucati with Soft Shell Crabs, Hot Peppers and Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 soft shell crabs; 6 tablespoons virgin olive oil; 1 medium red onion, thinly sliced; 6 Anaheim peppers, cored, seeded and julienned; 4 red jalapenos, cored, seeded and julienned; 1 cup white wine; 1 cup Basic Tomato Sauce, recipe follows; 2 cups finely chopped escarole; 1 pound Fusilli Bucati pasta; Recipe courtesy of Mario Batali; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 3 ounces virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 28 -ounce cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Servings: persons

6 soft shell crabs
6 tablespoons virgin olive oil
1 medium red onion, thinly sliced
6 Anaheim peppers, cored, seeded and julienned
4 red jalapenos, cored, seeded and julienned
1 cup white wine
1 cup Basic Tomato Sauce, recipe follows
2 cups finely chopped escarole
1 pound Fusilli Bucati pasta
Recipe courtesy of Mario Batali
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 28 -ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

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

916

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 soft shell crabs, 6 tablespoons virgin olive oil, 1 medium red onion, thinly sliced, 6 Anaheim peppers, cored, seeded and julienned, and more.

Yes, Fusilli Bucati with Soft Shell Crabs, Hot Peppers and Escarole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fusilli Bucati with Soft Shell Crabs, Hot Peppers and Escarole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions