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The Silver Spoon, Phaidon Press

For poached eggs, hot boiled vegetables or pasta.
Serves 4

• 9 ounces salted anchovies
• scant 1 cup olive oil
• 1 garlic clove

Place the anchovies flat on a board, skin side up. Press along the backbones with your thumb, then turn them over and remove the bones.

Rinse the fish and then chop.

Heat the oil in a pan.

Add the garlic and cook until it has turned brown, then remove and discard.

Add the anchovies and cook, mashing with a wooden spoon until they have completely disintegrated.

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