Finely mince or thinly slice 1-2 cloves of garlic.
Lightly mash or rough chop the green olives. Zest Lemons.
Cook pasta to al dente in boiling water that is heavily salted, according to package instructions and set aside. Save about ¼ cup of pasta water.
Add olive oil to a pot over medium heat. Add garlic and stir.
Add lemon zest and crushed olives and sauté until fragrant and garlic is lightly toasted, but not burnt or crispy.
Carefully add gin to the hot pan and stir until it is almost evaporated.
Whisk in the olive brine until combined.
Gradually add butter and stir continuously to emulsify butter until fully incorporated.
Add the cooked pasta and combine. Season with salt and pepper to taste.
If the sauce or pasta seems dry, add a bit of the starch-infused pasta water and stir to combine.
Serve hot and garnish with olives, lemon zest, fresh parsley, and blue cheese crumbles.