In a large skillet, heat the olive oil and the chile over high heat. When the olive oil is so hot it is almost smoking (about 400°F/200°C), add the garlic. It will brown quickly, so add the anchovies immediately, carefully placing them in the pan in a single layer. Do not crowd the pan. (It might be necessary to cook them in two or three batches.) After 30 seconds, turn the anchovies with a spatula or a slotted spoon. Fry for 30 seconds more and remove. Arrange the anchovies on a serving plate along with the garlic and chile. Fry the remaining anchovies, adding the parsley in the last moment of cooking.