Fusilli Bucati with Soft Shell Crabs

Ingredients

• 6 each crab
• soft shell soft shell
• 6 tablespoons olive oil
• extra-virgin
• 1 medium red onion thinly
• 6 each anaheim chilies
• 4 each jalapeno pepper
• 1 cup white wine
• 1 cup tomato sauce
• 2 cups escarole finely chopped
• 1 pound pasta
• fusilli

Instructions

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.