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

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

Pour in 1 cup of heavy cream into the skillet with the sautéed garlic and bring to a gentle simmer. Stir occasionally, heating for about 2-3 minutes.

Add the reserved pasta water and juice of half a lemon, stirring until the mixture thickens slightly.

Turn off the heat and season the sauce with salt and pepper to taste, adjusting for the saltiness of the salmon and capers.

Fold the drained linguini into the creamy sauce until evenly coated.

Gently break apart the cold-smoked salmon over the pasta and, if using, add capers. Toss gently to combine.

Divide into serving bowls, garnishing with freshly chopped parsley if desired. Serve hot.