Fusilli Bucati With Soft Shell Crabs, Hot Peppers And Esc
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Fusilli Bucati With Soft Shell Crabs, Hot Peppers And Esc
  Peppers  
Last updated 6/12/2012 12:58:52 AM. Recipe ID 21719. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Fusilli bucati with soft shell crabs, hot peppers and esc
 Categories: Molto
      Yield: 4 Servings
 
      6    Soft shell crabs
      6 tb Virgin olive oil
      1 md Red onion, thinly sliced
      6    Anaheim peppers, cored,
           Seeded and julienned
      4    Red jalapenos, cored, seeded
           And julienned
      1 c  White wine
      1 c  Basic tomato sauce (see
           Recipe)
      2 c  Finely chopped escarole
      1 lb 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.
  
  Yield: 4 servings
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 21719 (Apr 03, 2005)

[an error occurred while processing this directive]