Soft-Shell Crabs Provencal With Spaghetti

• 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
• 13 cup flour
• 2 teaspoons butter
• 18 teaspoon salt
• Freshly ground black pepper

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

red onion, olive oil, clove garlic, red pepper, zucchini, spaghetti, crabs, flour, butter, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5697 (may not work)