In a large pot, bring salted water to a rolling boil over high heat. Add your choice of fettuccine or penne pasta, and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for about 1-2 minutes until fragrant and lightly golden.

Add 1 pound of fresh salmon to the skillet, skin-side down. Cook for about 4-5 minutes until flaky and slightly golden. Flip halfway through cooking.

Reduce heat to low, then stir in 1 cup of heavy cream and ½ cup of cottage cheese until well combined. Warm gently for about 2-3 minutes.

Add the cooked pasta into the skillet with the creamy sauce, gently tossing to coat every piece of pasta.

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs or grated cheese if desired.