Linguine with Smoked Salmon and Capers

Annikki has asked about easy midweek suppers, so here's one:

1. Boil your LINGUINE.
2. When it's cooked and drained put it in a pan with some OLIVE OIL, GARLIC SALT, SMOKED SALMON TRIMMINGS, BLACK PEPPER, CAPERS, and a VEGETABLE OXO CUBE dissolved in about a quarter of a mug of water.  Stir everything through over a low-medium heat so the salmon starts to go less orange and more pink.
3. Stir in about half a tub of CREME FRAICHE.  I used the healthy eating stuff and it didn't seem to affect the taste adversely, so you could do that if you liked.
4. Now, here's where you add about 30g of CHEESE.  I never like to be prescriptive about cheese, so by all means choose your favourite, but I would recommend not using cheddar as it can be greasy in these situations.  My big surprise was that I used Double Gloucester with Onions and Chives from the Co-Op and it worked amazingly well, so that could be a way to go.  Anyhow, stir in your cheese so it melts and coats the rest of the linguine.
5. Finally, stir in about half a pack of WILD ROCKET, until the rocket wilts into the dish.
6. Serve, in nice bowls, perhaps with some crusty garlic bread, which you will have earned by not using full-fat creme fraiche.  And enjoy!