1 3/4 cups chicken stock or canned low-salt chicken broth
(I've also used clam broth)
2 teaspoons cornstarch
2 tablespoons olive oil
8 uncooked large shrimp, peeled, deveined, chopped in half
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
1 teas fresh ginger (optional)
12 cups water
1/2 teaspoon saffron threads, crumbled
12 ounces angel hair pasta
* Salt & Pepper
* Add Pea pods (cut in half)

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; sauté 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, ginger, 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.