SAUCE:

1 tbsp. olive oil
2 tbsp. minced onion
2 tbsp. minced tomato
2 tbsp. minced carrots
1 tsp. celery seeds
1 clove minced garlic
1 qt. chicken broth
1 c. dry white wine
1 tsp. saffron
Salt and pepper to taste
2 tbsp. cornstarch
1/4 c. water

1/2 lb. pea pods, blanched 1 minute 1/2 lb. mushrooms, quartered 2 tbsp. olive oil 1 clove garlic 1 lg. linguini, cooked and drained Cilantro, lemon wedges and red pepper flakes

Heat oil in 2-quart saucepan. Saute vegetables, garlic and celery seeds for 3 minutes. Add broth and simmer 10 minutes.

Meanwhile in separate pan, combine wine and saffron over medium heat. Reduce in half. Add to sauce and simmer 35 minutes. Dissolve cornstarch in water. Add and stir until thick. Season with salt and pepper.

Cut shrimp in half lengthwise. In a very large skillet, heat oil and garlic. Stir-fry shrimp, pea pods and mushrooms until tender, about 4 to 5 minutes. Pour half of sauce over this mixture.

Toss linguini with remaining sauce. Place on large platter or bowl. Top with shrimp mixture. Garnish with cilantro, lemon wedges and red pepper flakes. Serves 6-8.