1/2 cup olive oil
1 garlic clove, crushed
1 thin slice of lemon
6 anchovy fillets
1 Tspn capers
1 Tspn minced flat-leaf parsley
Kosher salt
Pepper

In a small sauté pan, heat olive oil, garlic, lemon and anchovies over a very low flame until mixture just begins to bubble, about 2 minutes. Add capers and parsley, stir and simmer a minute longer. Anchovies will break up. Add salt and pepper to taste. Turn off flame, and serve in pan as a dip for julienned vegetables and cubes of a Tuscan-style loaf or a baguette.

 Yield: 6 servings.