Crab and Herb Fettuccine

I found this while looking for ideas using canned crab. This is from Gourmet.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1⁄4 cup dry white wine
• 1⁄4 cup tarragon or 1⁄4 cup white wine vinegar
• 1⁄3 cup  finely chopped shallot
• 5⁄8 cup  cold unsalted butter, cut into tablespoon pieces
• 1  lb 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

Directions

1. Boil wine, vinegar, and shallot in a 2 1/2- to 3-quart heavy saucepan over moderate heat until liquid is reduced to about 1 tablespoon, about 3 minutes.
2. Add a few tablespoons butter, whisking constantly.
3. Add remaining butter 1 piece at a time, whisking constantly and adding each new piece before previous one has completely melted, lifting pan from heat occasionally to cool mixture.
4. Reduce heat to low, then add crabmeat and cook, stirring occasionally, until just heated through, about 2 minutes.
5. Remove pan from heat and stir in herbs, zest, lemon juice, and salt.
6. Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
7. Reserve 3 tablespoons of pasta-cooking water, then drain pasta.
8. Toss pasta with crab sauce and reserved cooking water in a serving bowl. Season with salt and pepper.