Fusilli Bucati with Soft-Shell Crabs, Hot Peppers and Escarole

1. 1

   Bring 6 quarts water to boil in a large spaghetti pot and add 2 tbsp.

2. 2

   salt.

3. 3

   Clean soft-shell crabs by snipping off their faces with a pair of scissors and removing the skirt.

4. 4

   Cut in half and set aside.

5. 5

   In a 12- to 14-inch saute pan, heat olive oil until smoking, add onions, Anaheim, jalapenos and cook until softened, 8 to 10 minutes.

6. 6

   Add the crab pieces and continue cooking until crabs are deep red and firm.

7. 7

   Be careful not to break up the crabs with aggressive stirring.

8. 8

   Add the white wine and the tomato sauce and reduce by half.

9. 9

   Add escarole and cook another 1 minute until escarole has wilted and remove from heat.

10. 10

    Drop fusilli into boiling water and cook according to package instructions until <I>al dente</I> (7 to 9 minutes).

11. 11

    Drain pasta well in colander and pour hot pasta in pan with crabs.

12. 12

    Return to medium heat and toss to coat well, approximately 1 minute.

13. 13

    Pour into heated serving platter and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.