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Fusilli Bucatini With Soft Shell Crabs, Hot Peppers And Escarole

Fusilli Bucati With Soft Shell Crabs, Hot Peppers and Esc recipe image
This robust Italian pasta dish combines the delicate sweetness of fresh soft-shell crabs with the earthy bitterness of escarole and a gentle kick from jalapeños. The fusilli bucatini holds the rich tomato-wine sauce perfectly, ensuring every bite is flavorful. The dish balances textures beautifully, with the tender pasta contrasting against the slightly crisp vegetables and firm crab meat. It is an excellent choice for a special weeknight dinner or a casual gathering where you want to impress guests with fresh, high-quality ingredients without spending hours in the kitchen. The combination of seafood and greens offers a satisfying, well-rounded meal that feels both comforting and refined.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 715.9
Dietary: Vegan
Description
This robust Italian pasta dish combines the delicate sweetness of fresh soft-shell crabs with the earthy bitterness of escarole and a gentle kick from jalapeños. The fusilli bucatini holds the rich tomato-wine sauce perfectly, ensuring every bite is flavorful. The dish balances textures beautifully, with the tender pasta contrasting against the slightly crisp vegetables and firm crab meat. It is an excellent choice for a special weeknight dinner or a casual gathering where you want to impress guests with fresh, high-quality ingredients without spending hours in the kitchen. The combination of seafood and greens offers a satisfying, well-rounded meal that feels both comforting and refined.
Directions
  1. 1
    Bring 6 quarts of water to a boil in a large spaghetti pot and add 2 tablespoons of salt.
  2. 2
    Clean soft shell crabs by snipping off their faces with a pair of scissors and removing the gills (skirt).
  3. 3
    Cut the cleaned crabs in half and set aside.
  4. 4
    In a 12 to 14-inch sauté pan, heat olive oil over medium-high heat until smoking.
  5. 5
    Add red onions, Anaheim peppers, and jalapeños to the pan.
  6. 6
    Cook vegetables until softened, stirring occasionally, about 8 to 10 minutes.
  7. 7
    Add the crab pieces to the pan and continue cooking until crabs are deep red and firm.
  8. 8
    Be careful not to break up the crabs with aggressive stirring; gently fold them in.
  9. 9
    Pour in the white wine and tomato sauce, then simmer to reduce by half.
  10. 10
    Add the chopped escarole and cook for another 1 minute until it has wilted, then remove from heat.
  11. 11
    Drop the fusilli bucatini into the boiling salted water.
  12. 12
    Cook pasta according to package instructions until al dente, about 7 to 9 minutes.
  13. 13
    Drain pasta well in a colander.
  14. 14
    Pour the hot drained pasta directly into the pan with the crab and sauce mixture.
  15. 15
    Return the pan to medium heat and toss everything together to coat the pasta well, about 1 minute.
  16. 16
    Pour the mixture onto a heated serving platter and serve immediately.

Nutrition Facts

Servings 6 quarts

Amount Per Serving
Calories 715.9kcal
% Daily Value *
Total Fat 29.1g45%
Saturated Fat 4.3g22%
Cholesterol 106.5mg36%
Sodium 466.0mg20%
Total Carbohydrate 98.3g33%
Dietary Fiber 37.9g152%
Sugars 5.1g
Protein 48.3g97%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/fusilli-bucati-with-soft-shell-crabs-hot-peppers-and-esc/