I'm tired of staring at the tube of unopened anchovy paste in my pantry and being too scared to really give it a shot - any advice on how to use anchovy paste without overwhelming my wife's delicate palate? I love anchovy toast, anchovies straight, anchovies on pizza - but can only think of one use for the paste. . .pasta.
Ideas on what to make that is refined and subtle would be great. No other limitations.