Bring a large pot of salted water to a boil for the pasta.

Cook the spaghetti to al dente, reserving about 1/2 cup of the cooking water before draining.

Season the tilapia fillets with salt and pepper.

Lightly dredge the seasoned fillets in all-purpose flour.

Heat olive oil in a large skillet over medium heat.

Add the crushed garlic cloves to the hot oil and cook for about 1-2 minutes until fragrant.

Place the floured tilapia fillets in the skillet with the garlic-infused oil.

Sauté the fish for 3-4 minutes on each side, or until golden brown and cooked through.

Remove the cooked tilapia from the skillet and place them on a platter, covering loosely with foil to keep warm.

Remove the garlic from the skillet and discard it.

Pour the dry vermouth into the skillet to deglaze it, scraping up any browned bits from the bottom.

Add the fresh lemon juice, chopped fresh parsley, and drained capers to the vermouth sauce.

Heat the sauce through for approximately 30 seconds, allowing the flavors to meld.

Add the butter to the sauce and stir until it is fully melted and emulsified.

Spoon some of the piccata sauce over the warm tilapia fillets.

In the same skillet, toss the cooked spaghetti with the reserved pasta water and the remaining piccata sauce.

Serve the spaghetti alongside the tilapia piccata.