Acciughe alla Marinara

• 200 g (7 oz) anchovies per person
• olive oil the juice of a

Prepare the anchovies the same way as for Sardines Abrusades (above). Cover the bottom of a large frying pan with olive oil, put in the fish (unfloured), sprinkle each one with black pepper and chopped parsley and very little salt, squeeze the juice of the lemon over them and simmer very gently in olive oil. The flesh will turn white.

Remove them with a spatula and fan them out o