1 lb. fresh salmon or 2 cans drained
2 tbsp. olive oil
1 tbsp. butter
6 oz. white wine, separated
1/4 c. fresh parsley, chopped
2 tsp. fresh oregano, chopped or 1/2 tsp. dried
2 tsp. minced fresh basil or 1/2 tsp. dried, crumbled
1/2 tsp. ground black pepper
1 c. chicken broth
2 tsp. lemon juice
6 oz. each plain & spinach fettuccine, hot cooked & drained
Parmesan cheese

If using fresh salmon, clean and remove skin and bones and cut into cube size pieces. Set aside. Heat oil and butter in large skillet over medium-high heat until hot. Saute garlic in hot oil until golden. Add the parsley, oregano, basil and 1/4 teaspoon black pepper, two ounces white wine and saute for two minutes. Pour 1/3 sauce over fettuccine and toss gently to coat well. Place on a heated serving platter to keep warm. Add chicken broth, wine, lemon juice and salmon to remaining mixture and cook over medium-low heat for 8 to 10 minutes or until salmon is pink. Spoon sauce over hot fettuccine. Serve and sprinkle top with Parmesan cheese.