Dirty Martini Pasta

Bring a large pot of water to a boil, salt it generously and cooke the pasta according to the directions on the package until al dente.
6 oz long pasta
Meanwhile, heat the olive oil in a large pan and sauté the shallot and garlic for a couple of minutes over medium-low heat until softened and fragrant.
1 tablespoon olive oil
1 small shallot
2 cloves garlic
Stir in the olives and lemon zest, then add the dry gin. Cook for 1-2 minutes until the alcohol mostly evaporates, then add the olive brine and continue to cook for another minute.
12 pitted Nocellara olives
Zest of 1 small lemon
3 tablespoons dry gin
2 tablespoons olive brine
Add the butter and stir until completely melted and creamy. Next, add the cooked pasta to the pan and toss well to combine. Adjust the seasoning to taste.
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
Divide the pasta into bowls and top each of them with crumbled blue cheese and capers. Serve immediately, with some extra lemon zest on top if you like.
4 oz blue cheese
2 tablespoons brined capers