Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of the starchy pasta water, then drain.

In a skillet, heat 1 tablespoon of butter and olive oil over medium heat until melted, about 1-2 minutes. Add garlic, sautéing for 30-60 seconds until fragrant.

Pour in the white wine or broth, allowing it to simmer for 1-2 minutes to deglaze the pan.

Stir in the remaining tablespoon of butter, lemon zest, lemon juice, and capers. Sauté for another minute to meld the flavors.

Add the drained pasta to the skillet, tossing to coat with the sauce. Add reserved pasta water slowly until desired consistency is reached.

Season with salt and pepper to taste, and serve immediately, garnished with parsley.