Ingredients

1/4 cup dry white wine

1/4 cup tarragon or white-wine vinegar

1/3 cup finely chopped shallot

1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into tablespoon pieces

1 lb jumbo lump crabmeat, picked over

3 tablespoons chopped fresh tarragon

3 tablespoons chopped fresh chives

1/3 cup chopped fresh flat-leaf parsley

1 1/2 teaspoons finely grated fresh lemon zest

3 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 lb dried egg fettuccine

Description

Delicate Crabmeat Gives Sweetness To A Light Citrus Sauce Served On Top Of Pasta.

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