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Drain a 10 ounce jar of Castelvetrano olives and smash them with the side of a knife, then give them a rough chop
Dice one very large shallot and slice four cloves of garlic thin
Bring salted pasta water to a boil
Warm a stainless steel pan over medium heat with a generous drizzle of olive oil
Add the shallot and garlic to the pan and let them soften and become fragrant
Add the olives and about three tablespoons of butter to the pan
Let everything take on a little color, then pour in about a quarter cup of dry white wine
Once the wine cooks down a bit, squeeze in the juice of one whole lemon and turn the heat to low
Cook spaghetti about two minutes under the package time
Use tongs to pull the pasta straight from the pot of salted water into the skillet with some starchy water
Add a big handful of chopped parsley and 4 tablespoons of butter to the skillet
Alternate between adding freshly grated Parmesan and pasta water until the sauce becomes silky and glossy
Pile the pasta high on a plate, spoon more buttery smashed olives over the top, and finish with another sprinkle of Parmesan