Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the 8 oz of fettuccine pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining to help loosen the sauce later if needed.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Place the salmon in the skillet and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from the pan and set aside.
Using the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant. Add the diced roasted red peppers and cook for 1-2 minutes to warm through. Pour in 1 cup of heavy cream, stirring to combine. Let the mixture come to a gentle simmer, then add 1/2 cup grated Parmesan cheese and 1/4 teaspoon red pepper flakes. Stir constantly until the cheese melts and the sauce thickens slightly.
Flake the cooked salmon into bite-sized pieces. Add the drained fettuccine to the skillet with the sauce. Toss gently to coat, adding reserved pasta water a little at a time if the sauce needs loosening. Fold in the salmon pieces carefully to avoid breaking them up too much.
Remove from heat and sprinkle fresh basil over the top. Serve immediately while warm, and enjoy the creamy, smoky flavors melding beautifully with the tender salmon.
