Pasta With Curry Seafood Sauce - cooking recipe

Ingredients

1 3/4 cups chicken stock
2 teaspoons cornstarch
2 tablespoons olive oil
8 shrimp, uncooked
4 shallots, chopped
3 garlic cloves, chopped
6 ounces fresh crabmeat
1/2 cup dry white wine
1/2 cup whipping cream
1 tablespoon curry powder
12 cups water
1/2 teaspoon saffron thread, crumbled
12 ounces angel hair pasta

Preparation

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