Instructions: 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 1 minute. Stir in crabmeat. Add wine and simmer until almost evaporated, 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, about 3 minutes. Season to taste with salt and pepper. Cover to keep warm.

Meanwhile, bring 12 cups water and saffron to boil in heavy large pot. Add pasta; cook until tender but still firm to bite, stirring occasionally. Drain. Divide cooked pasta equally among plates. Ladle sauce over and serve immediately.

This recipe yields 6 first-course or 4 main-course servings.

Comments: "Athens, Georgia, has a great restaurant called The Basil Press," writes Linda Buchman of Hilton Head, South Carolina. "During my last visit there, chef Andrew Urell prepared an angel hair pasta with curried crab and shrimp. Id love to try making it at home."

At the restaurant, this is served as a side dish for grilled salmon.

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