Creamy pasta with gin, olive brine, and green olives, blending bold flavors for adventurous taste.
# The Ingredients You'll Need:
→ Pasta
01 - 400 g (14 oz) linguine or spaghetti
02 - Salt, for pasta water
→ Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp extra-virgin olive oil
05 - 3 garlic cloves, finely minced
06 - 60 ml (¼ cup) gin
07 - 60 ml (¼ cup) olive brine (from jarred green olives)
08 - 240 ml (1 cup) heavy cream
09 - 50 g (½ cup) grated Parmesan cheese
10 - 80 g (½ cup) green olives, pitted and sliced
11 - Zest of 1 lemon
12 - Freshly ground black pepper, to taste
→ Garnish
13 - 2 tbsp fresh parsley, finely chopped
14 - Extra green olives, sliced
15 - Additional lemon zest (optional)
# Step-by-Step Instructions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 120 ml (½ cup) pasta water, then drain the pasta.
02 - Heat the butter and olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
03 - Pour in the gin and let it simmer for 1 minute to reduce slightly. Add the olive brine and simmer another minute.
04 - Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until slightly thickened.
05 - Mix in the sliced green olives, lemon zest, and grated Parmesan. Stir until the cheese is melted and the sauce is smooth. Season with black pepper.
06 - Add the drained pasta to the skillet. Toss to coat, adding reserved pasta water little by little until the sauce is silky and clings to the noodles.
07 - Serve immediately, topped with chopped parsley, extra green olives, and more lemon zest if desired.
