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In a large pot of boiling salted water, cook spaghetti, stirring occasionally, until al dente according to package directions. Reserve 1 cup pasta water before draining.
Meanwhile, in a large skillet over medium heat, heat oil. Add olives, garlic, and lemon zest and cook, stirring frequently, until fragrant, 3 to 4 minutes.
Add gin and cook, stirring occasionally, until reduced by about half, about 4 minutes.
Add cream, olive brine, pasta, and ½ cup reserved pasta water. Cook, tossing constantly and adding more pasta water as needed, until pasta is coated and sauce is emulsified, about 2 minutes.
Stir in Parmesan, parsley, and butter until butter is melted; season with salt. Top with more Parmesan before serving.