In a large pot of boiling salted water, cook spaghetti until al dente, according to directions on the package. Reserve1 cup of pasta water before draining.

Meanwhile, in a large skillet over medium heat, add olive oil, garlic, and lemon zest and cook until fragrant. Then add pitted olives and cook for an additional 2 minutes.

Add gin and cook until nearly evaporated. Make sure to stir occasionally.

Add Olive brine and combine. Then add butter and stir until the sauce is combined and emulsified.

Add in your cooked pasta and mix until evenly coated. If the sauce or pasta seems dry, add some reserved pasta water and stir to combine.

Season with salt and pepper, followed by lemon juice and parsley. Top with a generous amount of Parmigiano Reggiano and enjoy!

You can easily pit your Olives by using the flat side of a meat mallet. Pound the olives and remove the pits.

You can top with any cheese such as, blue cheese, parmesan or romano.