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Fusilli Bucati With Soft Shell Crabs, Hot Peppers And Escarole Recipe

Nutrition per serving    (USDA % daily values)
CAL
749
FAT
143%
CHOL
12%
SOD
17%

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Ingredients for 4 servings

BASIC tomato sauce

2 cups finely chopped escarole

6 anaheim peppers, cored, seeded and julienned

6 tablespoons virgin olive oil

2 28-ounce cans of tomatoes, crushed and mixed well with their juices

Recipe courtesy of Mario Batali

4 cloves garlic, thinly sliced

1 cup white wine

1 pound fusilli Bucati pasta

4 tablespoons fresh thyme (or 2 tablespoons dried)

4 red jalapenos, cored, seeded and julienned

3 ounces virgin olive oil

1/2 medium carrot, finely shredded

1 Spanish onion, cut into 1/4-inch dice

salt, to taste

1 medium red onion, thinly sliced

1 cup Basic tomato sauce, recipe follows

6 soft shell crabs

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