Pasta with Curry Seafood Sauce

• 1 3/4 cups chicken stock or canned low-salt chicken broth
• 2 teaspoons cornstarch
• 2 tablespoons olive oil
• 8 uncooked large shrimp, peeled, deveined, chopped
• 4 shallots, chopped (about 1/2 cup)
• 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 threads, crumbled
• 12 ounces angel hair pasta

1. Mix 1/2 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; saute 1 minute.
4. Stir in crabmeat.
5. Add wine and simmer until almost evaporated, about 2 minutes.
6. Add 1 1/4 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, about 3 minutes.
11. Season to taste with salt and pepper.
12. Cover to keep warm.
13. Meanwhile, bring 12 cups water and saffron to boil in heavy large pot.
14. Add pasta; cook until tender but still firm to bite, stirring occasionally.
15. Drain.
16. Divide cooked pasta equally among plates.
17. Ladle sauce over and serve immediately.

chicken stock, cornstarch, olive oil, shrimp, shallots, garlic, fresh crabmeat, white wine, whipping cream, curry powder, water, saffron threads, pasta

Taken from www.epicurious.com/recipes/food/views/pasta-with-curry-seafood-sauce-105998 (may not work)