Caesar Salad Pasta
2 Tbsp. olive oil
2 garlic cloves, smashed
1 2oz. can anchovies, drained
2 Tbsp. grated Parmesan
12-14 inner leaves romaine, sliced
1 Tbsp. fresh lemon juice, salt & pepper
A light summery pasta dish, tart with lemon juice, salty with anchovies.
Heat olive oil in medium skillet, add garlic, saute 5 minutes. Dice anchovies, add to oil. Saute 2 minutes.
Cook fettuccine, drain. Discard garlic pieces. Pour anchovies, oil over pasta.
Crack egg, spoon yolk onto pasta. Sprinkle on cheese.
Stir in lettuce and lemon juice. Toss gently. Season with salt, pepper.
Submitted by Gretchen Grant
Contributed on: and modified on Sunday May 16th, 2010