Mix saffron and sherry. Set aside. Melt butter in a large saucepan over moderate heat. Add shallots and saute until soft. Stir in cream. Turn heat to low. Simmer until reduced, about 30 minutes. Stir in sherry mixture and simmer 5 minutes. Season with salt and pepper. Gently toss in crabmeat and warm only (do not cook). Add pasta and toss over low heat. Place in serving bowls and sprinkle with parsley.
Serves: 6 - 8