Dirty Martini Pasta

• 8 oz linguine
• 1/4 cup dry vermouth
• 1/4 cup gin
• 1/4 cup pitted kalamata olives, chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp red pepper flakes
• 1/2 cup chicken stock
• 1/4 cup grated Parmesan cheese (optional)
• Salt to taste
• Freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Cook linguine according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat olive oil over medium heat.
3. 3 Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
4. 4 Pour in vermouth and gin, scraping up any browned bits from the bottom of the pan.
5. 5 Add chopped olives and chicken stock, bring to a simmer.
6. 6 Toss cooked linguine into the skillet, coating with the sauce.
7. 7 Simmer for 2-3 minutes until sauce slightly thickens.
8. 8 Remove from heat and stir in Parmesan cheese if using.
9. 9 Season with salt and pepper to taste.
10. 10 Serve immediately garnished with fresh parsley.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Substitute linguine with spaghetti or fettuccine for a different texture.
• Add capers for extra brininess.

Substitutions

• Use dry white wine if vermouth is unavailable.
• Substitute chicken stock with vegetable stock for a vegetarian option.

Pairings

• Garlic bread
• A fresh arugula salad

Nutrition

Tips

• Use high-quality vermouth and gin for the best flavor.
• Reserve a bit of pasta water to adjust sauce consistency if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or stock.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of stock.

Serving Suggestions

• Pair with a crisp white wine or an actual dirty martini for a delightful meal.
• Add grilled shrimp or chicken for a heartier option.

FAQ