Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve 1/4 cup pasta water and drain the rest.

Melt 2 tablespoons of butter in a skillet over medium heat until bubbly. Add minced garlic and sauté for 30 seconds.

Pour in 1 cup of heavy cream into the skillet, stirring to combine. Bring to a gentle boil, then add lemon juice and reserved pasta water. Season with salt and pepper.

Add the drained linguine to the creamy sauce, tossing to ensure every strand is coated.

Fold in flaked smoked salmon and capers, heating for about 1 minute.

Serve the linguine on plates, garnished with parsley.