Lemon Caper Paccheri with Parmigiano Reggiano

Ingredients

• Kosher salt and freshly ground pepper
• 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
• 12 garlic cloves, thinly sliced
• 1/4 cup (2 oz./60 g) capers, plus 2 Tbs. of their brine
• 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
• 10 Tbs. (5 oz./150 g) unsalted butter, preferably European style, cubed
• 1 lb. (500 g) dried paccheri
• 1 1/2 cups (6 oz./185 g) grated Parmigiano-Reggiano cheese, plus more for serving
• Grated lemon zest for serving
• Capers or caperberries for serving
• Chopped fresh flat-leaf parsley for garnish

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