Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the linguine and cook according to package instructions, usually about 8-10 minutes, until al dente. Reserve 1/4 cup of the pasta water, then drain the linguine and set aside while preparing the creamy sauce.

In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is foamy, add 3 minced garlic cloves and sauté for about 30 seconds, stirring constantly until fragrant and lightly golden.

Next, pour in 1 cup of heavy cream, stirring gently to combine with the garlic. Increase the heat slightly and bring the mixture to a gentle boil, allowing it to thicken for approximately 2-3 minutes.

Then, add 2 tablespoons of freshly squeezed lemon juice along with the reserved pasta water, creating a luscious sauce that beautifully coats your linguine.

Taste the sauce and add salt as needed, stirring to incorporate the seasoning fully. Remove the skillet from heat.

Add the drained linguine into the skillet, tossing gently to ensure each strand is generously coated in the creamy sauce.

Carefully fold in 4 ounces of chopped cold-smoked salmon and 2 tablespoons of capers into the linguine, mixing until well distributed.

To finish, sprinkle fresh parsley over the top if desired. Serve your Smoked Salmon Linguine warm.