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egg extra-virgin olive oil garlic anchovy fillets liquid removed salt Parmesan cheese romaine lettuce lemon juiced freshly grnd pepper
Viewed: 93 - Published at: 6 years agoIngredients
- 1 x egg
- 3 Tbsp. extra virgin olive oil
- 2 x cloves garlic
- 1 x 2 oz can anchovy fillets liquid removed
- 9 ounce fresh fettuccine salt to taste
- 3 Tbsp. Parmesan cheese freshly grated
- 2 c. romaine lettuce thinly sliced
- 1/2 x lemon juiced freshly grnd pepper
Method
- Fill small pan with water.
- Add in egg and bring to a boil.
- Boil 3 min.
- Drain.
- Fill pan with cool water and set egg aside.
- Heat extra virgin olive oil in a medium skillet.
- Add in garlic and saute/fry over medium-low heat 5 min to flavor oil.
- Use half of the can of anchovies, dice, and add in to the oil.
- Saute/fry 2 min.
- Set aside but keep hot.
- Cook fettuccine in plenty of boiling water till tender.
- Drain well.
- Spoon into large serving bowl.
- Throw away garlic in oil.
- Pour anchovies and oil onto pasta.
- Crack open egg and spoon out yolk onto pasta.
- Sprinkle with cheese.
- Stir in lettuce and lemon juice.
- Toss gently but well.
- Season generously with pepper and lightly with salt.
- Serve immediately.
- Description: "Yum!"
