6largecloves (approx. 1 oz / 30g) Garlic, peeled and minced
One2 oz (56g) Tin of anchovy fillets
0.25tsp (1.5g)Sea salt
Low and Slow is Key: The most critical step is managing the heat. Garlic becomes bitter if it browns or burns. Keep your flame on the lowest setting to ensure the garlic sweetens and softens gently into the oil without frying.
Quality Matters: Since this recipe relies on only three main ingredients, their quality will define the taste. Use a robust, peppery extra-virgin olive oil and high-quality anchovies packed in olive oil rather than brine for a smoother, richer flavor.
Texture Control: For a more rustic texture, hand-mincing is fine, but for that traditional creamy emulsion where the garlic disappears into the sauce, use a garlic press or even smash the cloves into a paste with the side of a knife and a pinch of salt before cooking.
