Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente. Reserve about 1 cup of pasta cooking water before draining.

While the pasta cooks, heat the olive oil and butter together in a large skillet over medium heat until the butter melts and begins to foam.

Add the minced garlic and crushed red pepper flakes. Cook for 1–2 minutes until the garlic is fragrant and lightly golden.

Stir in the anchovy paste and cook until it dissolves into the oil and butter mixture, creating a rich, savory base.

Add the chopped green onions and cook for 1–2 minutes, just until softened.

Stir in the chopped green olives, capers, and toasted pine nuts. Cook for another 2–3 minutes so the flavors meld together.

Add the cooked pasta directly into the skillet. Toss well to coat, adding splashes of the reserved pasta cooking water as needed to loosen the sauce and help it cling to the noodles.

Add the lemon zest and juice, then season with salt and freshly ground black pepper to taste.

Remove from heat and toss in the chopped basil or parsley just before serving.

Serve immediately, topped with extra pine nuts, herbs, or a drizzle of olive oil if desired.