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 (see recipe)
2 cups escarole — finely chopped
1 pound Fusilli Bucati pasta
Bring 6 quarts 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 12 to 14-inch 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.