Warm sauce: Anchovy and Olive Oil Sauce

From A New Way to Cook by Sally Schneider (Artisan, 2001).

In a small heavy saucepan, heat the oil, garlic, and red pepper flakes over low heat, stirring occasionally, until the garlic is very soft, about 5 minutes. Stir in the anchovies and cook for 1 minute longer. Add the broth, increase the heat to high, and bring to a boil. Boil for 30 seconds, or until the sauce is emulsified. Stir in the lemon juice and parsley and serve warm or at room temperature. The sauce can be kept in a sealed container in the refrigerator for up to 1 week. Reheat gently before serving, if desired.