Start by finely chopping 2-3 cloves of fresh garlic and flaking the cooked salmon into bite-sized pieces if using fresh. If using canned or smoked salmon, break it into smaller chunks.

Bring a large pot of salted water to a boil over high heat. Add 8 ounces of spaghetti and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic and sauté for about 1-2 minutes until fragrant.

Pour in 1 cup of heavy cream, stirring gently, and allow it to come to a gentle simmer, about 3-5 minutes.

Once simmering, add in 1 cup of grated Parmesan cheese, stirring continuously until melted. Season with salt and pepper to taste.

Add the drained spaghetti and flaked salmon into the sauce, gently tossing to coat every strand and piece.

Transfer the dish onto serving plates and sprinkle with additional grated Parmesan and freshly cracked black pepper, if desired.