Clean and fillet the anchovies

• Rinse the anchovies under cold water and pat them dry.
• Remove the heads, gut the fish, then open them up and pull out the central bone to get two butterflied fillets.

Marinate in vinegar

• Lay the anchovy fillets in a single layer in a dish and sprinkle with salt.
• Pour over the white wine vinegar so the fillets are covered.
• Leave to marinate in the fridge for at least 90 minutes, until the flesh turns opaque white.

Freeze

• Drain the vinegar and transfer the marinated fillets to a container.
• Freeze for 72 hours to ensure they are safe to eat raw.

Dress and serve

• Arrange the anchovy fillets on a serving plate.
• Scatter over the sliced garlic and chopped parsley.
• Drizzle generously with extra virgin olive oil and serve chilled as a tapa.