To learn more about this recipe, read the related story, "Secret Weapon: Anchovies" in our National edition.
Recipe adapted from Ethan Stowell, Ethan Stowell Restaurants, Seattle
Yield: ½ pound anchovy butter
Cook Time: 5 minutes
2 sticks (16 tablespoons) unsalted butter, at room temperature
One 3.5-ounce jar of oil-packed anchovies, drained (save the oil for another use)
1. In the bowl of a food processor, add the butter and anchovies. Process until well combined, about 15 seconds.
2. Use a rubber spatula to scrape the mixture onto a 12-inch-long piece of parchment paper and shape into an 2-by-8-inch log. Twist the ends to seal and refrigerate until firm, about 2 hours or up to 3 days. Slice into thin pieces and add to pasta, use to sauté greens, or spread on fresh radish slices.