Dirty Martini Pasta

Instructions

1. 1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. 2. In a large skillet over medium heat, warm the olive oil. Add minced garlic and red pepper flakes, sauteing for 1 minute until fragrant but not browned.
3. 3. Carefully pour in the gin, letting it bubble and reduce for about 1 minute to cook off the harsh alcohol.
4. 4. Add the olive brine and heavy cream, stirring to combine. Simmer gently for 3-4 minutes until slightly thickened.
5. 5. Stir in the Parmesan cheese and butter, stirring until the butter melts and the sauce is smooth and creamy.
6. 6. Add the halved green olives and lemon juice. Season with salt, pepper, and lemon zest.
7. 7. Toss the drained pasta into the sauce, adding splashes of reserved pasta water as needed to achieve a silky, coating consistency.
8. 8. Cook together for 1-2 minutes, tossing constantly, until the pasta is well coated.
9. 9. Serve immediately in warm bowls, topped with extra Parmesan, fresh parsley, and a drizzle of olive oil.