Bring a large pot of salted water to a rolling boil over high heat. Add linguini and cook according to package instructions, typically around 8-10 minutes, until al dente.

In a medium saucepan, 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 into the saucepan and bring to a gentle boil, stirring regularly. Add reserved pasta water and the juice of half a lemon.

Remove the saucepan from heat. Add drained linguini to the creamy sauce and toss until thoroughly coated.

Gently fold in broken pieces of cold-smoked salmon and capers into the pasta, mixing carefully.

Transfer the pasta to warm bowls and garnish with freshly chopped parsley. Serve immediately.