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Bring 6 quarts water to boil in a large spaghetti pot and add 2
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tablespoons salt.
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Clean soft shell crabs by snipping off their faces with a pair of
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scissors and removing the skirt. Cut in half and set aside.
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In a 12 to 14-inch saute pan, heat olive oil until smoking, add
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onions, Anaheim, jalapenos and cook until softened, about 8 to 10
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minutes. Add the crab pieces and continue cooking until crabs are
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deep red and firm. Be careful not to break up the crabs with
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aggressive stirring. Add the white wine and the tomato sauce and
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reduce by half. Add escarole and cook another 1 minute until escarole
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has wilted and remove from heat. Drop fusilli into boiling water and
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cook according to package instructions until al dente (about 7 to 9
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minutes). Drain pasta well in colander and pour hot pasta in pan with
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crabs. Return to medium heat and toss to coat well, about 1 minute.
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Pour into heated serving platter and serve immediately.
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Yield: 4 servings Posted to MC-Recipe Digest V1 #
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Recipe by: Molto Mario
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From: "suechef@sover.net"
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Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
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