SOFT-SHELL CRABS PROVENCAL WITH SPAGHETTI

Soft-Shell Crabs Provencal With Spaghetti image

Provided by Marian Burros

Time 30m

Yield 3 servings

Number Of Ingredients 11

Ingredients

12 ounces whole red onion or 11 ounces chopped, ready-cut onion (2 1/2 to 3 cups)
1 tablespoon olive oil
1 large clove garlic
12 ounces whole red pepper or 11 ounces ready-cut pepper
12 ounces whole zucchini
12 ounces spaghetti
6 soft-shell crabs
1/3 cup flour
2 teaspoons butter
1/8 teaspoon salt
Freshly ground black pepper

Steps:

Bring water in pot to boil.
Chop whole onion.
Heat nonstick pan until it is very hot; reduce heat to medium high, and add oil. Saute onion until it begins to soften.
Mince garlic, and add to pan.
Wash, trim and seed whole pepper, and chop. Add to pan after onion has begun to soften.
Wash, trim and chop zucchini, and add. Cook until soft. Season with salt and pepper.
Cook spaghetti in boiling water according to package directions.
Wash crabs, and lightly coat with flour.
Heat butter in small nonstick pan over medium heat, and brown crabs on both sides, about 3 minutes a side.
Drain pasta, and arrange on plates. Toss with vegetables, and top with crabs.

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 6 grams, Carbohydrate 118 grams, Fat 10 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 246 milligrams, Sugar 15 grams, TransFat 0 grams