Step 1

Bring a stockpot of salted water to a boil, and boil the pasta until all dente, as directed on the package. Reserve 1//2 cup of the pasta water and drain, or time it so that you can add the pasta directly from the pot to the pan.

Step 2

Meanwhile, heat olive oil in a medium pan over medium heat.

Step 3

Add the garlic and cook until slightly fragrant, about 1 minute. Add the olives and lemon zest, and cook until the garlic turns slightly golden, but not brown or else it will be bitter.

Step 4

Deglaze the pan with vodka or gin, stirring constantly. Cook until no you no longer smell alcohol.

Step 5

Stirring, add the brine, lemon juice, and butter until combined.

Step 6

Add cooked pasta to the pan, and stir to coat the pasta in the sauce. Add reserved pasta water, as needed 1 tbsp at a time until the sauce is velvety and pasta is coated. Simmer for 1-2 minutes, then, taste and season with salt and lots of pepper.

Step 7

Serve garnished with some chopped olives, parsley, lemon zest and cheese, if using.