OK, no wise cracks here... What should I do with leftover anchovies? I opened a small tin of them last night because Rachael Ray INSISTED they had to go into the linguine and clams (six filets) so I gave it a go. Actually, I'll include them in the future, too; as anchovies usually do, they added a depth of flavor but not an anchovy-y flavor.
Anyhow, can I transfer what's left to a small jar and keep 'em in the fridge? Freeze them? Any suggestions?