The Caesar salad originated in Mexico, and this pasta dish in Italy, but somehow the two cultures came up with the same ingenious discovery—it's delicious!
Servings: Serves 4
  • 1 cup seasoned croutons
  • 2 tablespoons sea salt
  • 1 pound linguine
  • 1/4 cup extra-virgin olive oil
  • 4 to 6 anchovy fillets (more or less, according to your taste), minced
  • 1 tablespoon capers , rinsed and dried
  • 3 whole cloves garlic , minced
  • 12 heads baby romaine or 3 heads regular romaine , tough bases removed, cut into fourths crosswise (about 3-inch pieces)
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup lemon juice
  • 1/2 cup freshly grated Parmesan , plus additional for table
  • Salt and freshly ground pepper
  • Directions
    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.


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