Marsala Mushroom Casarecce Pasta

1
In a large pot of boiling, salted water, add the pasta and cook until al-dente. Strain the pasta, reserving ½ cup of the water. In a large bowl, toss the pasta with the mushrooms and use pasta water to thin if necessary. Serve. Once tender, uncover, turn the heat up to medium high for one minute. Add the marsala and cook for just 2 minutes. Add the stock, tarragon, parsley, the other 1 tsp of salt and 1 tsp of the lemon juice. Turn the heat to high and bring the mixture to a simmer, then reduce to medium to medium-low and simmer for 25 minutes. The mixture should have thickened somewhat and reduced at this point.
2
Once reduced, remove from the heat and stir in the remaining 3 Tbsp of butter 1 at a time and add the last tsp of lemon juice. Taste for salt and add if desired.

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