Fusilli Bucati With Soft Shell Crabs

Ingredients

6 soft shell crabs
90 ml virgin olive oil
1 onion thinly
6 anaheim peppers
4 jalapenos
240 ml wine
240 ml basic tomato sauce
270 gr escarole
200 gr fusilli bucati pasta

Instructions

Bring 6 litre 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 dozen to 36 cm 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.