Servings: 4

6-oz Fresh Anchovies 6-oz Fresh Anchovies
1/2 cup good White Wine Vinegar ½ cup good White Wine Vinegar
3 garlic cloves, sliced 3 garlic cloves, sliced
1 TBS chopped, fresh flat leaf parsley 1 TBS chopped, fresh flat leaf parsley
1/2 cup (scant) EVOO ½ cup (scant) EVOO

To clean the anchovies, run finger down the belly side and open up fish. Pull spine from head and separate it from flesh. Remove head. Wash under running water and set on paper towels to dry.
Put anchovies in a plastic container (glass works best) and pour in vinegar.
Cover and let marinate in frig overnight.
Rinse the anchovies and put in a serving dish with garlic, parsley and EVOO, cover and chill overnight.
Return dish to room temp. You can keep the anchovies in the refrigerator to eat another day - they only get better with time.