Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the linguini pasta and cook according to package instructions, about 8-10 minutes, until it reaches an al dente texture. Before draining, reserve 1/4 cup of the starchy pasta water.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 minced garlic cloves, sautéing for about 30 seconds until fragrant but not browned.

Pour in 1 cup of heavy cream into the skillet, stirring well. Increase heat slightly to bring mixture to a gentle boil, allowing it to bubble for 1-2 minutes until it thickens a bit. Then, add the juice of half a lemon and a few tablespoons of reserved pasta water, mixing thoroughly.

Turn off heat and season the sauce with salt to taste. Gently fold in the drained linguini into the cream sauce.

Carefully combine small pieces of cold-smoked salmon and 2 tablespoons of capers into the linguini mixture, folding gently.

Transfer to a serving dish and sprinkle freshly chopped parsley over the top. Serve hot.