Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the linguine and cook according to package instructions, typically around 8-10 minutes, until al dente.

Once the pasta is al dente, reserve ¼ cup of the starchy pasta water before draining it in a colander. Set the drained linguine aside.

In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 2 teaspoons of minced garlic and sauté for about 30 seconds until fragrant.

Slowly pour in 1 cup of heavy cream into the saucepan, stirring gently. Bring to a gentle boil, then reduce heat and mix in the reserved pasta water and the juice of half a lemon.

Allow the garlic cream sauce to thicken for about 2-3 minutes, stirring occasionally. Season with salt to taste.

Carefully add the cooked linguine to the saucepan, gently tossing it in the creamy garlic sauce.

Gently fold in 4 ounces of cold-smoked salmon and 2 tablespoons of capers into the pasta mix, heat through for about 1-2 minutes.

Remove from heat and serve immediately, garnished with freshly chopped parsley.