Fresh Fettuccine With Creamy Crab Sauce

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3 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1/2 leek (white and light green parts only), washed well and thinly sliced

1 shallot, minced

1/2 cup Chardonnay

12 ounces fresh fettuccine

1/2 pound fresh lump crabmeat, picked through for cartilage

3/4 cup heavy cream

Salt and pepper to taste

1 tablespoon minced fresh tarragon

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