Lemon Butter Pasta with Crispy Capers

Silky spaghetti tossed in bright lemon butter, finished with capers fried until crispy and salty, shaved parmesan, and fresh herbs. A weeknight hero ready in 25 minutes.

Instructions

1. 1
   Fry capers until crispy

   Heat olive oil in a small pan over medium-high. Fry the very dry capers 3–4 minutes until they pop open and turn golden. Drain on paper towels. Reserve the oil.
2. 2
   Cook the pasta

   Cook pasta in heavily salted boiling water until 2 minutes before al dente. Reserve 200 ml pasta water before draining.
3. 3
   Build the sauce

   Cook garlic in reserved caper oil 1–2 minutes. Add a ladle of pasta water and lemon juice, bring to a simmer.

   Tip: The starchy pasta water is what emulsifies the sauce — never skip it.
4. 4
   Finish and plate

   Add pasta, toss over heat. Remove from heat, add cold butter cubes one at a time, tossing constantly. Add lemon zest, parmesan, more water if needed. Top with crispy capers, fresh herbs, and black pepper.