Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add linguine and cook until al dente, usually about 9-11 minutes. Reserve 1/4 cup of the starchy pasta water before draining the linguine.

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

Stir in 1 cup of heavy cream into the garlic mixture, increasing the heat to bring the sauce to a gentle simmer. Cook for about 2-3 minutes until the cream thickens.

Season the sauce with salt to taste and remove the pan from heat.

Add the drained linguine directly into the creamy sauce, gently tossing with tongs until every strand is coated.

Flake in the cold-smoked salmon and sprinkle in the capers, mixing them through the pasta carefully.

Plate your Smoked Salmon Linguine immediately, garnishing with freshly chopped parsley if desired.