Cook pasta in salted water and according to the package. *Save 1 cup of pasta water.
Zest the lemon and rough chop the olives, finely chop the parsley.
In a large skillet over medium heat, heat the olive oil. Add the garlic, olives and lemon zest. Cook for 3-4 minutes, stirring frequently.
Slowly add the gin and vermouth. Cook until reduced by half. Stirring frequently.
Whisk in the olive brine, and gradually add the cold butter, whisking until melted and thoroughly combined. Add the blue cheese stir until dissolved. Add some of the parsley and the black pepper, incorporate.
Add the cooked pasta and stir to combine very well. If sauce isn’t velvety enough, add some of the pasta water and stir again.
Garnish with lemon zest, crumbled blue cheese if you like, and the chopped parsley.
