Clean the anchovies by placing them in a strainer and rinsing them under cold water until the water runs clear.

Remove the spines and divide them into fillets.

Let the fillets dry on paper towels.

In a flat-bottom bowl, combine white wine vinegar and salt.

Add the anchovies, folding them to coat evenly.

Cover the bowl and let the anchovies marinate in the refrigerator for at least 6 hours, up to overnight.

Drain the marinated anchovies and arrange them in layers on a platter.

Sprinkle finely chopped garlic and parsley over the anchovies, and season with salt.

Pour extra-virgin olive oil over the anchovies, ensuring that the oil penetrates to the bottom layer.