In a large pot, bring salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente.

Reserve 1/4 cup of pasta water, then drain the linguine and set aside.

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

Pour in the heavy cream and stir. Let simmer for 2-3 minutes, then add reserved pasta water and lemon juice.

Season the sauce with salt and black pepper. Add the drained linguine and toss well to coat.

Flake the cold-smoked salmon into pieces and gently fold into the linguine along with capers.

Sprinkle freshly chopped parsley over the dish before serving.