Break salmon and/or tuna into large chunks; remove skin if desired. Heat olive oil in large skillet. Sauté garlic until golden. Add parsley, oregano, basil and 1/4 teaspoon black pepper; sauté 30 seconds. Pour half of herb sauce over fettuccine, toss. Arrange on large, heated platter and keep warm. Add seafood with lemon juice to remaining sauce. Heat, stirring gently, just until seafood is hot. Spoon over hot fettuccine. Garnish with vegetables if desired. Serve with grated parmesan cheese. Recipe can be halved using salmon or tuna and plain or spinach fettuccine.