Caesar Pasta with Baby Romaine and Parmesan

1 cup seasoned croutons
2 Tbsp. 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 Tbsp. capers, rinsed and dried
3 whole garlic cloves, minced
12 heads baby romaine or
3 heads regular romaine, tough bases removed, cut into fourths crosswise (about 3-inch pieces) 1/2 tsp. cracked black pepper
1/4 cup lemon juice
1/2 cup freshly grated Parmesan, plus additional for table
Salt and freshly ground pepper

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.