Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt, then cook the linguini according to the package instructions until al dente, about 9-11 minutes. Reserve 1/4 cup of pasta water, drain the linguini, and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 crushed cloves of minced garlic and sauté for about 30 seconds.

Pour in 1 cup of heavy cream and the reserved pasta water along with the juice of half a lemon. Stir well and bring to a gentle simmer, thickening for about 2-3 minutes.

Season the sauce with salt, remove from heat to prevent curdling, then add the cooked linguini.

Carefully fold in 4 ounces of cold-smoked salmon and 2 tablespoons of capers, giving one last toss.

Serve hot, garnished with fresh parsley.