Dirty Martini Pasta

Much of what makes a dish successful also applies to a good cocktail: simple, quality ingredients, and a complement of textures and flavors. While this recipe definitely has the fun factor (especially if you serve the pasta in a martini glass!), it’s also just a solid entree that can be served as anything from a dinner party centerpiece to a busy weeknight staple.
Category
Prep Time
5 minutes
Cook Time
15 minutes

Ingredients

  • Kosher salt
  • 1 pound spaghetti
  • 5 Tablespoons Danish Creamery Butter, divided
  • 1 cup green olives, pitted and torn plus ⅓ cup olive brine
  • 2 garlic cloves, minced
  • ⅓ cup gin
  • ⅓ cup creme fraiche, room temperature
  • ¼ cup chopped fresh parsley
  • zest of 1 lemon
  • ½ cup grated Parmesan
  • 8 ounces jumbo lump crab meat, picked over for shells

Directions

  • Bring a large pot of salted water to a boil. Add spaghetti and cook, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add olives and garlic and cook until fragrant, about 1 minute.
  • Add gin and cook, stirring, until reduced by half, about 3 minutes. Whisk in reserved olive brine, creme fraiche and 1/2 cup of reserved pasta liquid. Using tongs, transfer the pasta to the skillet and cook, tossing, until sauce is thick and coats the pasta, about 3 minutes.
  • Add remaining 3 tablespoons butter, parsley, lemon zest, parmesan, and crab; toss until butter melts and crab is heated through. Add another splash of pasta cooking liquid, if needed, to loosen the sauce. Season to taste with salt and freshly ground black pepper.
  • Serve piled high in a martini glass and enjoy immediately.

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