I love anchovies, but often have a couple of fillets or mashed-up bits left over. What can I do with them and the oil?
Jane, Ludlow, England, UK
Ah, anchovies. The little fishes with the big flavour equally at home in pasta sauces, stews, a dressing, butter (to rub a roast chicken) or simply on toast. Happily, a little goes a long way, which is good news for Jane and her near-empty tins.
“I love anchovies and have them all the time,” says Patrick Martinez, the founder of the Tinned Fish Market. If you’ve got a fillet or two going, Martinez recommends this “very rich, very quick” spaghetti dish. First, get your pasta cooking, and tear some bread (“you want generously sized breadcrumbs”). Mash your anchovies then fry them in…