TRIM THE PUNTARELLE STALKS FROM THE BASE. USE A SMALL KNIFE TO SLICE THE WHITE STEMS INTO STRIPS LEAVING THE GREEN LEAVES ATTACHED.
DROP THEM INTO A SINK OF ICE WATER AND LEAVE THEM THERE TILL THEY CURL UP. REMOVE AND SPIN DRY. ROLL IN A KITCHEN TOWEL.
USE A FORK TO CRUSH THE ANCHOVIES INTO A PASTE IN YOUR SALAD BOWL.
PEEL THE GARLIC AND EITHER GRATE INTO THE BOWL WITH A MICROPLANE OR CRUSH WITH A GARLIC PRESS.
ADD SEVERAL GRINDS OF PEPPER. WHISK IN 3 TBSPS OF WHITE WINE VINEGAR.
WHISK IN ABOUT 1/3 CUP OF OLIVE OIL UNTIL THE MIXTURE IS VISCOUS.
ADD THE PUNTARELLE.
TOSS JUST BEFORE SERVING. TOP GENEROUSLY WITH FRESHLY-GRATED PARMESAN. TOSS AND SERVE.
SERVES 4-6