Most processed anchovies pretty much melt in anything you put them into after a good chop with a knife and mash with a fork, a pretty quick task. As another poster mentioned get them at an Italian store-I like Scarpones/The Italian Staor. And get the ones packed in olive oil, usually a bit more expensive but worth it, especially as you don't use much anyway.
I've never really found a paste that adds the same degree of flavour as the kind that is sold as really small fillets (oil packed) in the small glass jars in the refrigerated/pickle section at places like sunterra.
I know it's not paste, but these have more flavour IMHO and they pretty much last forever in the oil with a resealable lid.....which is why I'm assuming you don't want canned?
I know sunterra has them...pretty sure cookbook company has them, and co-op just might.
If you really need them pasted just mash them with a knife and salt, or with a mortar and pestle like you would with garlic.
Hope this helps....apologies if I just rambled on and you really need paste haha