In a 5- to 6-quart pan over high heat, bring 2 to 3 quarts water to a boil. Add fettuccine and boil, stirring occasionally to separate noodles, until barely tender to bite, 2 to 3 minutes.
Meanwhile, in a wide, shallow bowl, combine olive oil, chives, parsley, oregano, lemon peel, lemon juice, and pepper.
Drain pasta, reserving 1/3 cup cooking water. Pour hot pasta into bowl with herb mixture. Gently lift with two spoons to mix, adding salt to taste and as much of the reserved pasta cooking water to moisten as desired.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.