One Tin of Anchovies, Four Ways to Use It

Start with oil-packed anchovy fillets. They are already cured and salty. Drain what you need, then choose whether you want the fillets to dissolve into the dish or stay whole.

Melt into oil

For two servings of spaghetti, warm 2 tablespoons olive oil and 3 anchovy fillets in a skillet over low heat. Mash with a wooden spoon for 1–2 minutes. Add a thinly sliced garlic clove and stir until fragrant. Toss with 6 ounces cooked spaghetti and a splash of its cooking water until the oil coats the strands.

Mash into dressing

For a small head of romaine, crush 2 fillets and half a garlic clove into a paste. Whisk with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard, then drizzle in 3 tablespoons olive oil. Taste on a leaf before salting.

Make anchovy butter

Work 2 finely chopped fillets and half a teaspoon of grated lemon zest into 4 tablespoons softened unsalted butter. Spoon a little over hot potatoes or steamed green beans and toss while the butter melts.

Top a toast

Lightly butter 4 small pieces of toasted bread. Lay a drained fillet on each and finish with a thin slice of radish or a strip of roasted pepper. Assemble just before serving so the toast stays crisp.

Refrigerate leftover opened anchovies as directed on the tin. For another way to season onions with anchovies, try MFD’s Onion Tart.