4 c. rotini or other twist pasta
1 clove garlic, crushed
2 cans (2 oz. each) anchovies, drained & chopped or 1 tube (2 oz.) anchovy paste
1/4 c. olive oil
3 tbsp. lemon juice
3 tbsp. parsley, chopped
1/2 tsp. Worcestershire sauce
1/2 to 3/4 tsp. salt to taste
1/4 tsp. pepper
1 tsp. prepared mustard
1 soft-boiled egg yolk (from a 2-minute egg)
1/4 c. Parmesan cheese

Cook pasta according to package directions; drain well. Set aside to cool completely (or to cool quickly, rinse with cold water then drain well). Combine remaining ingredients, except cheese, in a large bowl to make dressing. Toss pasta to coat with the dressing. Sprinkle with cheese and toss again. Yield: 6 to 8 servings.