Sort out and rinse the lettuce leaves. Blanch quickly in boiling salted water and drain in a colander. Set the blanching water aside.
Peel and chop the garlic clove. Rinse and trim the anchovy fillets. Chop the blanched lettuce. Heat the oil in a frying pan. Sauté the garlic in it and let the anchovies melt in it.
Add the leaf lettuce and sauté over a gentle heat until soft.
Cook the pasta in the blanching water until al dente. Then drain the pasta in a colander. Mix with the sugo in a heated baking dish.
Serve with the Parmesan cheese.
Italy, pasta, spaghetti
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