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

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

Pour in 1 cup of heavy cream and the juice of half a lemon into the skillet with garlic. Add the reserved pasta water and gently stir. Bring to a gentle boil for about 3-4 minutes.

Remove the skillet from heat and add the drained linguini, tossing to coat it in the sauce.

Fold in the flaked cold-smoked salmon and 2 tablespoons of capers, mixing gently.

Serve hot, garnishing each plate with freshly chopped parsley.