Bring a large pot of water to a boil and season well with salt. Add in the pasta and cook according to the package directions.
Place a large skillet or braiser over medium/medium-low heat and add in the butter and oil to melt together. Add in the anchovies and cook for 1 to 2 minutes, using a wooden spoon to break them apart as they begin to melt. Add in the garlic and crushed red pepper flakes and cook for 1 to 2 minutes or until the garlic is softened.
Add in the vodka and bring to a light boil. You may need to turn you heat up to medium here. Simmer for about 3 minutes to reduce by half and cook off the alcohol. Add in the olive brine and olives and simmer for an additional minute or two.
Meanwhile, use a vegetable peeler to remove the zest from the lemon in long strips. Thinly slice and add to the pan along with the lemon juice.
Using tongs, drag the pasta from the pot into the pan, add in a splash of the pasta water, and toss to combine, adding more pasta water, if needed. While tossing, add in the Parmigiano Reggiano and parsley and season to taste with salt and pepper.
Serve the pasta with extra Parm and pepper, or, for an added funk, scattered with crumbled blue cheese.
