Caesar'S Pasta

• 1 pound Spaghetti
• 1 head Romaine Lettuce
• 1 cup croutons
• 1/2 cup Parmesan cheese, grated
• 1/2 cup olive oil
• 1/2 to 1/3 cup fresh lemon juice
• 2 teaspoons anchovy past
• 3/4 teaspoon salt
• 1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon sugar
• 2 cloves garlic

1. Cook spaghetti in salted water until al dente. Drain and rinse with cold water to stop the cooking process
2. While spaghetti cooks, slice the romaine.
3. Blend olive oil, lemon juice anchovy paste, garlic, S&P, garlic and sugar
4. Prepare croutons if you are using homemade.
5. Pat dry the spaghetti with paper towels before tossing with the lettuce, cheese, dressing and croutons. Sprinkle more grated cheese on top if desired.

head romaine lettuce, croutons, parmesan cheese, olive oil, lemon juice, anchovy past, salt, freshly ground black pepper, sugar, garlic

Taken from www.epicurious.com/recipes/member/views/caesars-pasta-5b29292de975c56acf279633 (may not work)