6 tablespoons butter
2 tablespoons minced shallots
2 garlic cloves, minced
2 medium red peppers, julienned
4 tablespoons flour
2 tablespoons curry powder
3 cups hot chicken stock
1 cup hot milk
2 teaspoons freshly ground pepper
1 tablespoon Worcestershire sauce
Pinch of salt
10 ounces small pasta shells
2 cups drained tuna
1/4 cup dry sherry
6 saltine crackers, crushed
2 tablespoons grated Parmesan cheese
Heat oven to 375 degrees F. Butter a 3-quart casserole dish.
Melt butter in a 2-quart saucepan; add shallots and garlic, and sauté lightly for 1 minute. Do not brown. Stir in red pepper strips and sauté for 2 minutes. Stir in flour and curry powder; cook, stirring constantly, until flour is well absorbed.
Add hot stock and bring to a boil; stir until smooth. Add hot milk, pepper, Worcestershire sauce, and salt. Bring to a boil and simmer for 5 minutes; keep warm.
In a large pot of boiling salted water, cook pasta for 7 minutes. Drain well and transfer into the prepared casserole dish.
Flake tuna into small pieces and spread evenly over the shells. Slowly pour the sherry over tuna, then top with the warm sauce. Sprinkle with cracker crumbs and grated cheese.
Bake on middle shelf of preheated oven for 30 minutes, or until heated through and lightly browned on top.