Samin's recipe calls for salt packed anchovies. I'm at the store now, all are olive oil and salt packed. Will that be ok? Not as good?
You should be fine.
I usually buy anchovie paste but I want to be a big girl and use the real thing.
Funny! I was the same way until this site made me a convert. Go for it and you will taste a great difference. I now use them quite often cooked into dishes and they keep forever in the refrigerator.
You will have more luck in finding salt-packed anchoives (and capers, for that matter) in an Italian deli or grocery. If available and you have the time, wait to get them there.
Not seeing the recipe, I can only guess that it will be good but different. Unless somewhere (headnote, directions?) says the salt-packed fish are important.
SLC, they do skeeve me out but I need to get over it. If I'm going to eat something I should be able to deal with it.