1.   Garnish with diced anchovy fillets and sprinkle with chopped parsley.

2.   Mix the chopped parsley, garlic, olive oil, chopped anchovy fillets and vinegar to make a little vinaigrette sauce.

3.   ...anchovy fillets.

4.   Add the anchovy fillets and mash with a spoon until they dissolve.

5.   Add anchovy fillet to hot oil and stir to dissolve.

6.   Chop anchovy fillets.

7.   Chop together the anchovy fillet and capers and add to the pot along with the garlic, oregano and cayenne.

8.   Drape an anchovy fillet onto each bundle and serve at once, or use as part of an antipasto platter.

9.   Her antipasto contains beans roasted in olive oil and tied into bundles with a pickled white anchovy fillet.

10.   In a blender combine the garlic, anchovy fillets, tomatoes, capers, marjoram, red pepper flakes and olive oil.