Acciughe in Tegame

• 24 fresh anchovies (often available upon request from better fish markets)
• 4 tablespoons/60 ml Ligurian extravirgin olive oi

Wash the anchovies and then remove the heads. Split down the middle and then remove the bones and the internal parts. Wash them carefully and then lay them flat and open like a book on a platter or marble surface. Heat the olive oil over low heat in a large, heavy-bottomed pan. Add the anchovies, making sure not to stack one atop another, if possible. Then add the garlic and parsley and cook ge