In a large sauté pan or skillet, sauté the garlic, red pepper flakes and anchovies in abundant olive oil over gentle heat, until the garlic barely begins to brown. Turn off the heat and add the minced parsley.

In a separate skillet, sauté the breadcrumbs in enough olive oil to moisten them, again over gentle heat, until the breadcrumbs have lightly toasted. (Take care not to let them burn, they cook quickly once the pan is hot.) Turn off the heat. Season with a pinch of salt if you like. 

Boil the pasta in well salted water. When the pasta is al dente, drain and transfer it to the pan with the garlic and anchovy sauce, mixing it well over low heat. When the pasta is well coated and any water clinging to it has evaporated, add about half the toasted breadcrumbs and mix well.

Serve the pasta right away, topped with the remaining breadcrumbs.