Heat oil in a large saucepan to medium high heat and cook bacon until crispy. Remove and chop in bite sizes and set aside.
Reduce heat to medium, add onion and garlic and cook for 5 minutes, until soft. Add wine and bring to a boil before adding the crushed tomatoes and bay leaves. Simmer for 15 minutes until sauce thickens.
Cook fettucine according to packet instructions. Drain and keep warm.
Add fresh tomato and the seafood mix to the tomato sauce and cook for 10 minutes or until seafood are cooked.
Add bacon bits, parsley and basil to the sauce. Spoon the pasta into bowls, top with the sauce, squeeze of lemon juice and season.