I know that I read about different methods of using anchovies as a base for pasta sauces, but for the life of me, I couldn't find those posts here, just that secret ingredients one. But that didn't have any specific recipes. Maybe it wasn't chowhound that I read it on. Anyways, I'm planning a delicious pasta night for some friends, with a white sauce and a red sauce. I'm looking for any recommendations of very simple tomato sauces that are made with anchovies. The kinds of sauces that are your tried and trues.
Also, when it comes to home cooking, are anchovies packed in olive oil suitable? I feel like I remember someone saying the ones packed in salt were better....
And in return for your help, here's my typical white sauce: parm, olive oil, creme fraiche, lemon zest, mixed up in hot pot with drained pasta. Throw in capers and parsley, eat a ton and take a nap.