Kosher salt is one of the ingredients.
1 pound pasta
two tablespoons extra-virgin olive oil
1 cup Castelvetrano or green olives, pitted, plus 1/3 cup olive brine
4 garlic cloves, sliced
1 lemon’s zest
a third of a cup of gin or vodka
1 cup heavy cream
2/3 cup Parmesan cheese, plus extra for serving
1/3 cup fresh chopped parsley
3 tablespoons unsalted butter

Step 1 Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente, according to package guidelines. Before draining the pasta, set aside 1 cup of the water.
In the meantime, heat the oil in a big skillet over medium heat. Cook, stirring regularly, until the olives, garlic, and lemon zest are aromatic, 3 to 4 minutes.
Step 3 Cook, stirring periodically, until the gin is reduced by half, about 4 minutes.
Step 4 Stir in the cream, olive oil, pasta, and 1/2 cup of the leftover pasta water. Cook, turning regularly and adding more pasta water as required, for about 2 minutes, or until pasta is coated and sauce is emulsified.
Step 5 Stir in the Parmesan, parsley, and butter until combined; season with salt. Before serving, sprinkle with additional Parmesan.