Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add linguine and cook according to package instructions until al dente, usually around 9-11 minutes. Before draining, reserve about 1/4 cup of pasta water.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2-3 cloves of minced garlic and sauté for about 30 seconds until fragrant and golden.

Pour in 1 cup of heavy cream and the juice of half a lemon into the skillet with the garlic. Stir well, bringing the mixture to a gentle boil. Stir occasionally for 2-3 minutes until it thickens.

Once the linguine is cooked and drained, carefully add it to the skillet with the creamy mixture. Toss for about 1 minute, adding reserved pasta water if the sauce seems too thick.

Gently fold in 4-6 ounces of cold-smoked salmon, tearing it into bite-sized pieces, and a tablespoon of capers if desired. Mix gently to prevent breaking the salmon.

Once everything is well combined and heated through, remove the skillet from heat. Plate and garnish with freshly chopped parsley. Serve immediately.