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LOCATION: Recipes >> Pasta >> Caesar Salad Pasta

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1 egg
3 T. olive oil
3 garlic cloves, smashed
1 (2 oz.) can anchovies, drained
9 oz. fresh fettuccine
Salt (to taste)
3 T. freshly grated Parmesan cheese
12-14 tender inner leaves romaine lettuce, thinly sliced (about 2 cups)
Juice of 1/2 a fresh lemon
Freshly ground black pepper (to taste)

Fill small pan with water. Add egg and bring to a boil. Boil 3 minutes.
Drain. Fill pan with cold water and set egg aside in cold water.

Heat olive oil in a medium skillet. Add garlic and saute over medium-low heat
5 minutes to flavor the oil. Use half of the can of anchovies, dice, and add
to the oil. Saute 2 minutes. Set aside but keep warm.

Cook fettuccine in plenty of boiling water until tender. (follow package
directions) Drain well. Spoon into large serving bowl. Discard garlic in
oil. Pour anchovies and oil onto pasta.

Crack open egg and spoon out yolk onto pasta. (at this point, my yolk was
almost completely cooked through) Sprinkle on cheese. Stir in lettuce and
lemon juice. Toss gently but well.

Season generously with pepper and lightly with salt. Serve immediately.

Serves 2 as a main dish or 4 as a side dish.

I didn't know what to do with the other half of the anchovies but I'm sure
there are a lot of creative cooks out there who would. (my cats enjoyed a
treat) As for the egg- my yolk came out cooked so I didn't really have any
second thoughts about using it. I'm sure it could be left out altogether.
Also, have everything ready to go as it will cool quickly.

Hope you enjoy!


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