Anchovies, the kind that are generously soaked in olive oil and neatly packed inside handheld tins, are a pantry staple in my apartment kitchen year-round. Now that spring has officially sprung, anchovies are in their prime. So naturally, I’m indulging in all my favorite recipes — and finding new ways to incorporate the small yet mighty superfood into my everyday meals. Top them on warm, buttered toast for a hearty breakfast or on pizza for a kick of umami. Toss them into your favorite salads. Enjoy them in homemade protein bowls without the slop, alongside creamy avocado, roasted vegetables and your favorite dressings. Or crack open a fresh tin and enjoy them straight. It doesn’t hurt to throw in a cracker and slices of your favorite cheese, too. To celebrate the season of both renewal and rejuvenation, I’ve been making my classic pick-me-up recipe: anchovy pasta. Adding anchovies, or any kind of tinned seafood, to pasta is steeped in tradition, dating back to 19th-century Italian cooking. But I’d like to make the case for my …