Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the sliced morel mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender and lightly browned.

Season the mushrooms with salt and black pepper. Pour in the heavy cream and stir to combine. Let it simmer for 2-3 minutes until slightly thickened.

Add the cooked linguine to the skillet, tossing to coat the pasta in the creamy mushroom sauce. If the sauce is too thick, add some reserved pasta water, a little at a time, until desired consistency is reached.

Stir in the grated Parmesan cheese, fresh parsley, and lemon juice. Mix well and remove from heat.

Serve immediately, garnished with additional parsley and Parmesan if desired.