Heat the oil in a frying pan over medium-to-low heat. Fry the shallots, lemongrass, ginger, chilli, paprika and curry powder together for 2-3 minutes, stirring. Meanwhile put a large pan of salted water on to boil.
Add the wine to the frying pan and cook, stirring occasionally until reduced by half. Meanwhile cook the pasta according to packet instructions.
Drain the pasta and combine with the sauce. Serve at once
If you can't get fresh crabmeat, tinned is always a good substitute. If you only have dried pasta start cooking it before you make the sauce.
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