Cook the penne pasta according to package instructions until al dente.

While pasta cooks, heat a drizzle of olive oil in a frying pan over medium heat. Add the crushed garlic and sauté for just a few seconds until fragrant, being careful not to burn it.

Add the smoked salmon to the pan and gently warm through. This isn't to fully cook the salmon, just to infuse it with the garlic flavor.

Add the capers and chopped spring onions to the salmon mixture, stir gently, then set aside.

In a separate saucepan over low heat, melt the butter completely. Add the flour and stir to form a roux (it will look lumpy and dry).

Remove from heat and very gradually whisk in the milk and cream, adding just a little at first to prevent lumps from forming. Return to low heat and continue stirring until the sauce becomes smooth and silky.

Fold the cream sauce into the salmon mixture until well combined.

Drain the pasta and add it to the salmon sauce, tossing until every piece is coated.

Season with salt and pepper to taste, and sprinkle with freshly grated Parmesan cheese before serving.