500 gr. fresh fettuccine
250 gr. fresh lump crabmeat
3/4 cup heavy cream
1/2 cup Chardonnay
1/2 leek, washed and thinly sliced
1 shallot, minced
1 tablespoon minced fresh tarragon
3 tablespoons butter
2 tablespoons olive oil
Melt the butter in a large skillet, and then add the oil and heat. Add the leek and shallot, then sauté gently for about 15 minutes. Add the wine and simmer for about 2 minutes.
Cook the pasta according to package directions. Drain, but reserve about 1/2 cup of the cooking water. As the pasta cooks, add the crabmeat and cream to the sauce, and simmer gently about 2 to 3 minutes. Season with salt and pepper, and remove from heat.
Combine the pasta, sauce and tarragon and sprinkle with salt and pepper. If too dry, add some of the reserved cooking water to thin the sauce.