Begin by bringing a large pot of well-salted water to a rolling boil. Once boiling, add the spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.

In a large skillet, melt 1 tablespoon of butter over medium heat. Add olive oil and minced garlic cloves. Sauté for 30-60 seconds, stirring until fragrant.

Pour in white wine or vegetable broth into the skillet, stirring to deglaze the pan. Allow to simmer for about 1-2 minutes until aromatic.

Add the remaining tablespoon of butter, lemon zest and juice, drained capers, and chopped parsley to the skillet. Let the sauce simmer for about a minute.

Add the drained spaghetti to the skillet, tossing together gently. Add reserved pasta water gradually until desired consistency is reached.

Season with kosher salt and black pepper to taste. Serve hot, garnished with additional parsley and lemon wedges.