Name: Pasta with Curry Seafood Sauce
Yield: Makes 6 first-course or 4 main-course servings
Ingredients: 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

"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. I'd love to try making it at home."

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

Recipe notes

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