First make the garlic olive oil (this can be done in advance). Pour the olive oil into a glass bowl. Add the smashed garlic cloves and stir to combine. Let the garlic oil sit at room temperature for 3 hours for oil to become infused with garlic.

To make the croutons, heat oven to 375°. Cut bread into thick slices, then into large 1" cubes. Spread bread cubes in a single layer on a baking sheet. Place baking sheet in oven and crisp croutons for about 2-3 minutes. Remove from oven and let cool.

Combine melted butter, garlic olive oil, salt and pepper in a bowl and whisk to combine. Place croutons in a large bowl and drizzle with the oil mixture. Toss to coat the bread cubes.

Spread bread cubes in a single layer on a baking sheet and return to the oven to toast, about 3-4 minutes or until golden brown.

Now for the dressing.

To "coddle" the eggs, crack them into a small glass bowl. Place the bowl in the microwave oven and heat for 15 seconds. This will slightly cook the eggs, yet they will still have a runny consistency.

In a large glass bowl, add coddled eggs, garlic olive oil, lemon juice, anchovies, dry mustard, parmesan cheese, Worcestershire sauce, salt and fresh ground black pepper to taste. Whisk the ingredients to combine. The dressing can be stored, covered and refrigerated, for up to two weeks. Allow the dressing to come up to room temperature for at least 2 hours before using.

Place salad greens in a large bowl. Add about ¾ cup dressing, 1 cup of the croutons and toss. Sprinkle with additional croutons, freshly grated parmesano-reggiano and black pepper.

Heat 8-10 cups of water and the salt in a large stockpot to a boil. Add the dried bowtie pasta and reduce the heat to a gentle boil. Cook the pasta until it is just "al dente." Drain the pasta in a colander and rinse thoroughly with cold water.

In a large wooden salad serving bowl, add the drained and rinsed pasta. Add ½ of the red bell pepper, ½ of the pine nuts, ½ of the basil, ½ of the parmesano-reggiano, and ½ of the dressing. Toss the salad to combine the ingredients.

Sprinkle the remaining red bell pepper, pine nuts, basil, parmesano-reggiano on top of the salad. Pour the remaining dressing over the salad and garnish with ½ of the croutons.

Serve additional parmesano-reggiano, dressing and croutons on the side.

To serve as a main course, I like to add 1 cup of chopped prosciutto or grilled, sliced chicken breast.

(DR)