Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, drain spaghetti, and set aside.

In a large skillet over medium heat, melt 1 tablespoon of butter and add olive oil. Once melted, add minced garlic and sauté for 30-60 seconds until fragrant.

Pour in white wine and let it simmer for 1-2 minutes to reduce slightly.

Stir in remaining butter, lemon zest and juice, capers, and parsley. Simmer for another minute.

Add drained spaghetti to the skillet and toss to combine. Add reserved pasta water as needed until you reach desired consistency.

Plate the pasta, garnish with parsley and lemon wedges if desired, and serve immediately.