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
Bake on middle shelf of preheated oven for 30 minutes, or until heated through
and lightly browned on top.