1/2 teaspoon saffron threads
1/2 cup vermouth or dry white wine
12 ounces dry capellini or angel-hair pasta
Water
2 teaspoons olive oil
1 pound (about 24) large shrimp, peeled and deveined, tail intact
4 cloves garlic, minced
1 tablespoon cornstarch
11/2 cups reduced-sodium, nonfat chicken broth
Salt and fresh-ground black pepper, to taste
1/4 cup chopped fresh parsley, optional

In a small bowl, combine saffron threads and vermouth; soak 5 minutes.

Cook capellini in a large pot of rapidly boiling water 4 to 6 minutes or until just tender. Drain and set aside.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shrimp and garlic; saute 3 minutes or until shrimp just turns pink. Remove shrimp with tongs, leaving garlic in pan, and transfer to a plate. Cover with foil to keep warm.

Reheat same skillet over medium heat, then add vermouth mixture. Simmer 1 minute. Dissolve cornstarch in chicken broth, and add to skillet. Simmer, stirring gently, 1 minute, or until sauce thickens.

Return shrimp to skillet, add capellini, and cook 1 minute to heat through. Remove from heat and season with salt and pepper. Spoon mixture into shallow bowls; garnish with parsley, if desired. Makes 4 servings.

Per serving: 466 calories, 30 grams protein, 5 grams fat, 76 grams carbohydrates, 166 milligrams cholesterol, 332 milligrams sodium, 2 grams total fiber, 10 percent calories from fat.