1. Mix ½ cup stock and cornstarch in small bowl to blend. 2. Heat oil in heavy large nonstick skillet over medium-high heat. 3. Add shrimp, shallots and garlic; Sauté for 1 minute. 4. Stir in crabmeat. 5. Add wine and simmer until almost evaporated for about 2 minutes. 6. Add 1 ¼ cups stock and bring to boil. 7. Stir cornstarch mixture to blend; Mix into sauce. 8. Bring to boil, stirring frequently. 9. Reduce heat and simmer until sauce thickens, about 1 minute. 10. Add cream and curry powder; Simmer until slightly thickened for about 3 minutes. 11. Season to taste with salt and pepper. 12. Cover to keep warm. 13. When the sauce is cooking, bring to boil 12 cups of water and saffron in a heavy large pot. 14. Add pasta; Cook until tender but firm. 15. Ladle sauce over noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
