Servings: Serves 4
In a food processor, pulse croutons into large crumbs. Set aside.
Bring a large saucepan filled with water to a boil. Add sea salt. Cook pasta according to package directions. Strain, and reserve 1/2 cup pasta water.
Meanwhile, in a large sauté pan over medium-high flame, heat olive oil. Add anchovies and capers and sauté 2 to 3 minutes. Add garlic, lettuce, cracked pepper and lemon juice. Sauté just until lettuce wilts, about 1 minute. Stir in cooked linguine and Parmesan; if dry, add reserved pasta water. Season with salt and pepper to taste. Divide into individual pasta bowls and top with bread crumbs.
From the June 2003 issue of O, The Oprah Magazine
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