Bring a large pot of salted water to a boil. Add the linguini pasta and cook according to package instructions for 8-10 minutes until al dente. Reserve 1/4 cup of starchy pasta water before draining.

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

Pour in 1 cup of heavy cream and stir gently. Increase heat slightly and bring to a gentle boil, bubbling for about 2-3 minutes. Stir in reserved pasta water and juice of half a lemon.

Once thickened slightly, season sauce with salt to taste. Remove from heat when sauce is blended and rich.

Add drained linguini into the sauce and toss gently for about a minute, ensuring even coating.

Flake cold-smoked salmon into pieces and add to the linguini, along with a tablespoon of capers if desired. Fold gently for another minute.

Plate and garnish with chopped parsley.