Step 1

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and reserve ½ cup (120 ml) cooking water for later.

Step 2

While pasta is cooking, heat 1 Tablespoon of olive oil and 1 Tablespoon of butter in a large skillet over medium heat. Add the breadcrumbs, capers, dry thyme, grated parmesan cheese, and chili flakes. Cook, stirring occasionally until the breadcrumbs are toasted all over and the capers fried, about 4-5 minutes. Remove the breadcrumbs from the skillet and transfer to a shallow dish.

Step 3

For the lemon butter pasta, wipe the skillet and reuse it. Melt 4 Tablespoons butter (55g) in the skillet over medium-high heat for a couple of minutes or until butter is browning, swirling the pan as needed. Add the garlic and cook for 1 more minute, until fragrant. Add lemon juice and zest, and stir.

Step 4

Reduce the heat to low and add ½ cup of the pasta water*, the spaghetti and the remaining 2 Tablespoons (30g) butter, tossing until melted.

Step 5

Remove from the heat, and serve lemon butter pasta with the crispy capers. Add fresh basil, torn burrata cheese, freshly ground black pepper and additional parmesan cheese. For more lemony flavors, grate additional lemon zest on top of your pasta before serving.