This recipe takes inspiration from a classic pasta al limone by using heavy cream as the base for the luscious and decadent sauce. And, just like a dirty martini, we supplement the dish with olives and brine (and booze, of course). The best part? It comes together in under 30 minutes.
Ingredients
- Kosher salt
- 1 lb. spaghetti
- 2 tbsp. extra-virgin olive oil
- 1 c. torn pitted Castelvetrano or green olives, plus 1/3 c. olive brine
- 4 cloves garlic, sliced
- Zest of 1 lemon
- 1/3 c. gin or vodka
- 2/3 c. heavy cream
- 2/3 c. finely grated Parmesan, plus more for serving
- 1/3 c. chopped fresh parsley
- 3 tbsp. unsalted butter
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Directions
- Step 1In a large pot of boiling salted water, cook spaghetti, stirring occasionally, until al dente according to package directions. Reserve 1 cup pasta water before draining.
- Step 2Meanwhile, in a large skillet over medium heat, heat oil. Add olives, garlic, and lemon zest and cook, stirring frequently, until fragrant, 3 to 4 minutes.
- Step 3Add gin and cook, stirring occasionally, until reduced by about half, about 4 minutes.
- Step 4Add cream, olive brine, pasta, and 1/2 cup reserved pasta water. Cook, tossing constantly and adding more pasta water as needed, until pasta is coated and sauce is emulsified, about 2 minutes.
- Step 5Stir in Parmesan, parsley, and butter until butter is melted; season with salt. Top with more Parmesan before serving.
