Seafood pasta

Copying a bit from a favorite dish at Grotto, I made seafood pasta last night.  It was a hot night on the patio & I didn't want to have a heavy red sauce.  I sauteed some fennel, shallots & garlic in olive oil & added white wine and some of that nice veal stock my sweet husband makes & freezes.  We had some tomato-basil sauce still in the freezer from last summer and that filled the tomato role.  I added saffron and frozen shrimp & scallops.  I mixed it in the pot with angel hair pasta and took the whole bowl over to the neighbors patio.  It was a hit.