Pour in the remaining olive oil, add garlic, chilli, oregano and anchovies, and cook over a very low heat, breaking the anchovies down with the back of your spoon. Once the garlic is cooked, pour in ...
David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews. David Malosh for The New York Times. Food Stylist: Simon Andrews.