Bring a large pot of salted water to a boil and cook pasta according to package directions.

While pasta cooks, heat olive oil in a large frying pan over medium heat.

Add capers to the pan and fry for 1 minute or until they burst.

Stir in cream and bring to a boil.

Blend in lemon juice and Dijon mustard.

Reduce heat to low and simmer until the cream sauce has thickened slightly.

Stir in smoked salmon and chives.

Simmer, stirring for 1-2 minutes, until heated through.

Toss the drained pasta with the sauce and parmesan cheese.

Heat, stirring lightly for 2 minutes, until well combined.

Serve immediately with a side salad.