Bring a large pot of salted water to a rolling boil. Cook the linguine for approximately 8-10 minutes until al dente. Reserve 1/4 cup of pasta water and drain the rest.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Pour 1 cup of heavy cream into the skillet with garlic and gently stir. Bring to a gentle boil for about 2-3 minutes until the sauce thickens.

Remove from heat and stir in the reserved lemon juice and pasta water.

Taste the sauce and adjust the seasoning with salt if needed. Turn off the heat.

Add drained linguine to the creamy sauce and toss gently with tongs until coated.

Flake the cold-smoked salmon into the pasta and fold it in with capers off the heat.

Serve the Smoked Salmon Linguine in bowls, garnished with chopped parsley.