Fettuccine With Asparagus & Seafood

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5 shallots, chopped

3 garlic cloves, chopped

6 tablespoons butter

8 ounces seafood (either shrimp, lobster chunks or crab)

1 cup dry white wine

1 cup stock (fish, seafood or chicken)

1 cup heavy cream

About 3/4 pound asparagus, tough ends snapped off, stalks cut into

bite-size pieces

12 ounces fresh or very delicate dried flat pasta (such as the narrow

fettuccine or linguine, or the very wide pappardelle)

2 tablespoons fresh chervil

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