INGREDIENTS
1 can
Anchovy fillets in oil
3 tbsp
Garlic
1 tbsp
Lemon, zest
8 cups
Romaine lettuce
1/4 cup
Shallots
2 tbsp
Lemon juice, fresh
2 tsp
Worcestershire sauce
8 oz
Linguine, dry
1/2 tsp
Red pepper flakes
1
Salt and black pepper
1/4 cup
Olive oil
2 tbsp
Butter, unsalted
1/4 cup
Parmesan, grated