In a large pot, bring well-salted water to a rolling boil over high heat. Add spaghetti and cook until al dente, about 8–10 minutes. Reserve 1/2 cup of pasta water before draining.

While the pasta cooks, heat a large skillet over medium heat. Add butter and olive oil, melting them together. Add minced garlic and sauté until fragrant and lightly golden.

Stir in white wine or vegetable broth and let it simmer for 1–2 minutes until the sauce reduces slightly.

Lower the heat, then add the remaining butter, lemon zest, lemon juice, capers, and parsley, stirring gently to combine.

Add drained spaghetti to the skillet, using tongs to toss it in the sauce, adding reserved pasta water if necessary for desired consistency.

Taste and adjust seasoning with salt and pepper. Serve garnished with additional parsley and lemon wedges.