Just a quick question regarding this recipe from Heather's book. It says in the instructions that you should saute the anchovies until they melt...I just wanted to get some clarification on that if possible...will they actually melt? Like am I looking for them to liquify? I've never cooked with anchovies before so I'm not quite sure what to expect. Thanks, Kelly
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Help with Linguine with Calamari and Garlic White Wine Sauce
