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LOCATION: Recipes >> Salad Recipes >> Pasta Caesar 02

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Caesar Salad Pasta

1 egg
3 tablespoons olive oil
3 garlic cloves, smashed
2 oz can anchovies, drained
9 oz. fresh fettuccine
salt
3 tablespoons 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.

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