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  • 8 oz pasta of choice, (gluten-free of preferred)
  • 1 tablespoon olive oil
  • 4 cloves garlic, thinly sliced
  • ½ cup (about 14 olives) pimento stuffed olives, roughly chopped, plus more for garnish
  • 1 tablespoon lemon zest
  • 1 shot gin or vodka, (3 tablespoons)
  • ¼ cup reserved pasta water
  • 2 tablespoons olive brine
  • 2 tablespoons vegan butter
  • 1 ½ tablespoons lemon juice
  • ¼ cup fresh parsley, roughly chopped, for garnish
  • black pepper, to taste
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