Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    fresh anchovies -- gutted, beheaded
                        juice and zest of 2 lemons
                        salt -- to taste
                        freshly-ground black pepper -- to taste
  4        tablespoons  extra-virgin olive oil
     1/4           cup  finely-chopped italian parsley
     1/2      teaspoon  crushed red pepper flakes

Preparation:

Lay anchovy fillets out on marble cutting board or cookie sheet. Divide lemon juice and zest over top of anchovies evenly. Place in refrigerator and allow to cook 2 hours. Remove from refrigerator, place in mixing bowl and add salt and pepper, olive oil, parsley and pepper flakes. Stir gently to coat, careful not to break the anchovies. Set aside. (These can stay overnight, refrigerated.)

Nutritional Information:

477 Calories (kcal); 54g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium