Elaboration:

1. Clean the anchovies and remove the fish bones.

2. Drizzle a thin stream of olive oil into the pan.

3. Chop the garlic and parsley and add them to the pan with the cold oil.

4. Add the anchovies, and when the oil begins to heat, pour in the water and bring to a boil.

5. Add a pinch of salt and stir until cooked.

6. If necessary, add a beaten egg and saffron.