Dirty Martini Pasta Fusion (Printable Version)
# What You 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)
# Steps to Follow:
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.
# Additional Notes:
01 -
For a vegan version, substitute plant-based cream and cheese, and use vegan butter.
02 -
For extra flavor, add a pinch of crushed red pepper flakes with the garlic.
03 -
Pairs well with a crisp, dry white wine or a classic martini.
04 -
If you prefer a stronger gin flavor, add a splash more at the end and toss quickly before serving.