Cook the pasta in plenty of salted water until al dente. Once cooked, reserve 1 cup of pasta water for later and drain the pasta.

Meanwhile, in a large skillet melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant. Stir in the capers, wine, lemon zest, lemon juice, parsley, chili flakes, and black pepper and cook for another minute.

Add the cooked pasta and toss until evenly coated in the lemon butter. Add some of the reserved pasta water if extra moisture is needed. Add the parmesan, mix until melted and serve hot.