Seafood Slippery Noodle Sauce

Heat and reduce by 2/3rds:
White Wine 3oz dry
Chicken Stock or Fish Stock 3oz
1 medium Shallot, finely chopped
Bay Leaf 1
Thyme 3 Sprigs of Fresh

Add and reduce by another 1/2:
Heavy Cream 2 Tbls

Strain reduction, keeping liquid, pour strained liquid into saucepan, turn off heat and whisk in:
Butter 4 Tbls Cold diced

Season with Salt, pepper, lemon juice and, if desired, additional thyme
Add to pkg of cooked linguine or fettuccine.
Serve immediately.