Spanish-style white anchovies (aka Boquerones, alici) are more mild and have a fluffier texture than conventional anchovies.
 
They’re most commonly found in Spanish tapas, but chefs also use them as an anchovy alternative in many dishes to impart a cleaner, more subtle tangy zing.

Boquerones can be used as a milder substitute for oil-packed anchovies in most recipes, especially pasta (puttanesca sauce), pizza, salads and tapenade (how to make your own tapenade). Blended with unsalted butter, they make a great condiment for steak, seafood, or veggies.
 
They can also be enjoyed simply atop crusty bread with olives, almonds or cheese (parmigiano reggiano or manchego) as a tapa or canapé.