Clear, amber liquid is the essence of anchovies, intensely flavorful, but not too fishy. Sometimes called garum, this liquid is made by pressing anchovies and salt in a wooden box with a hole in the bottom. The liquid that drips through the hole is collected, and this is colatura. A tiny amount mixed with chopped, browned garlic makes a delightful sauce for pasta. It can be used in many dishes just to enhance flavor, from grilled steak to fish to a dressing for a Caesar salad. Because the flavor is pronounced, a bottle lasts a long time