Step 1

Add roughly 2 quarts water (8 cups) to a large Dutch oven (or stockpot wide enough to fit spaghetti). The water will be very shallow because we want it to be very starchy. Cover and bring to a boil. Uncover and stir in 1 tablespoon salt then add the spaghetti.

Step 2

Cook spaghetti, uncovered, until almost al dente (it will finish cooking in the sauce), stirring often. Reserve 1 cup of pasta water before draining the pasta (do not rinse the pasta – we want all of the starch).

Step 3

Meanwhile, heat a large braiser (this is the exact one I use), or saucepan, over medium heat. Add the olive oil, butter, capers, garlic, red pepper flakes and freshly cracked pepper. Cook for a couple minutes, until very fragrant. Remove from heat and stir in the lemon juice, lemon zest, oregano and salt.

Step 4

Once the pasta is cooked drained, return the garlic lemon mixture to medium heat. Whisk in 1/3 cup reserved pasta water,

Step 5

Add the drained pasta, basil, parsley and cheese. Toss to coat, until most of the liquid is absorbed and the pasta is cooked al dente, adding additional reserved pasta water 1/4 cup at a time as needed to moisten.

Step 6

Remove from heat and garnish with additional freshly grated cheese and salt and pepper to taste.