Begin by bringing a large pot of heavily salted water to a rolling boil over high heat. Once boiling, add 8 ounces of spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water before draining the pasta in a colander.

While the pasta cooks, heat a large skillet over medium heat and add 1 tablespoon of butter along with 2 tablespoons of olive oil. Once the butter has completely melted, add minced garlic, sautéing for 30-60 seconds until fragrant and golden.

Pour in ¼ cup of white wine or vegetable broth into the skillet, allowing it to simmer gently for 1-2 minutes.

To the simmering sauce, add the remaining tablespoon of butter, lemon zest, lemon juice, drained capers, and chopped parsley, and stir everything together.

Once the pasta is drained, add it directly to the skillet with the sauce and toss everything together thoroughly.

Season the dish with kosher salt and freshly ground black pepper to taste, mixing well before serving.