Begin by boiling salted water in a large pot and cook the spaghetti until al dente, about 8-10 minutes. Remember to reserve ½ cup of pasta water before draining!

In a large sauté pan, melt the butter and olive oil over medium-low heat. This will create a luscious base for your sauce.

Add the minced garlic, Italian seasoning, and a pinch of salt and pepper. Sauté for about 1 minute, stirring frequently, until the garlic is fragrant and just beginning to turn golden.

Pour in the lemon juice, lemon zest, capers, and chopped parsley along with a splash of the reserved pasta water. Stir everything together and cook for another minute to combine the flavors.

Gently add the cooked spaghetti to the pan, tossing to ensure the pasta is evenly coated with the sauce.

Allow the dish to cook for about 1 minute, or until heated through. If it looks dry, add more pasta water as needed to achieve your desired sauce consistency.

Taste your creation, adjusting with more salt and pepper if needed. Garnish generously with grated Parmesan and a sprinkle of red pepper flakes for that perfect finishing touch!