In a pot cook the pasta as per instructions. Drain and set aside.

In another medium pan on medium-low heat melt the butter and add capers. Reserve the juice for later. Cook for 5 minutes crushing some of the capers.

Add flour so it creates a paste and cook, stirring constantly. The paste will begin to bubble, but don't let it brown or burn – about 3 minutes.

Add milk, caper juice, and lemon juice + zest, whisking to combine the roux. Cook until reduced and thick – 5-7 minutes.

Add cooked pasta, stir, and enjoy.