[‘Do not rush the wine reduction to concentrate flavor and cook off alcohol.’, ‘Use fresh lemon zest for best brightness and flavor.’, ‘Rinse capers to reduce excess saltiness.’, ‘Keep heat moderate to avoid burning garlic and to properly reduce sauce.’, ‘Save some pasta water to loosen sauce if needed.’, ‘Use a combination of butter and olive oil for richness and silky texture.’, ‘Add fresh parsley at the end to keep it bright and fresh.’, ‘Use good-quality white wine, avoid cooking wines or cheap brands.’, ‘Store leftovers in an airtight container in the fridge for up to 3 days; avoid freezing.’, ‘Reheat gently and add water or lemon juice to refresh sauce texture.’]