Dirty martini pasta
Pasta alla vodka is a well-known Italian-American dish, but this gin-spiked alternative feels distinctly British. The alcohol helps boost the other flavour compounds present in the sauce, while the botanicals in the gin add a sharpness that works wonderfully with the Fragata Marinated Olives with Olive Oil & Lemon. Feta adds a saltiness to bring it back into martini territory, while the pangrattato (crispy breadcrumbs) sprinkled on top are vital for adding some welcome crunch.
Ingredients
Metric
Imperial
- olive oil, for frying
- 30g of panko breadcrumbs
- 400g of linguine
- 3 garlic cloves, finely chopped
- 175g of Fragata Marinated Olives with Olive Oil & Lemon, roughly chopped
- 1 pinch of chilli flakes, (optional)
- 2 lemons, both zested and 1 juiced
- 40ml of gin
- 50g of salted butter
- 30g of parsley, chopped, plus extra to garnish
- 70g of feta, crumbled
Method
Start by placing a frying pan over a medium-high heat with a drizzle of olive oil. Add the breadcrumbs and fry, stirring until golden brown and crisp. Remove from the heat and leave to cool
- olive oil, for frying
- 30g of panko breadcrumbs
Bring a large pot of salted water to the boil. Cook the pasta until al dente (7 minutes), reserving about 100ml of pasta water before draining
- 400g of linguine
In a large pan, heat another drizzle of olive oil over a medium heat. Add the garlic and cook for about 1 minute until fragrant
- 3 garlic cloves, finely chopped
Add the chopped olives, chilli flakes and all the lemon zest. Cook for 2–3 minutes until everything is lightly golden and aromatic
- 175g of Fragata Marinated Olives with Olive Oil & Lemon, roughly chopped
- 1 pinch of chilli flakes, (optional)
- 2 lemons, both zested and 1 juiced
Pour in the gin and let it bubble and deglaze the pan, then add the lemon juice and butter and stir until melted. Add a splash of the reserved pasta water and mix – this should make the sauce glossy and thicker
- 40ml of gin
- 50g of salted butter
Add the cooked pasta to the pan and toss. Add pasta water bit by bit if needed until silky and clinging to the pasta, then remove from the heat and stir through the chopped parsley
- 30g of parsley, chopped, plus extra to garnish
Divide between four bowls and top with crumbled feta, breadcrumbs and more parsley
- 70g of feta, crumbled
Brought to you by
In association with
Brought to you by
In association with
Georgia is a London-based chef and recipe writer. Running her own catering business for five years, Georgia’s menus are focused on using what’s currently best in season tailored to every budget and occasion.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
