Oh dear, Publius. Anchovies? I’ll need more wine before I have little dead dried up uber salty fish. Lol I tried them once about 30 years ago. I think I still have the taste in my mouth. I did used to buy the anchovy paste for making homemade Caesar salad dressing. I could handle that.
Try sauteing garlic in olive oil with a little cayenne pepper, then adding anchovies with some water because anchovies don’t fall apart in olive oil. Then pour the whole concoction over cooked pasta. Sprinkle some Romano or Parmesan and enjoy with some Pinot Grigio. Yummy.