Place a large pot of salted water over high heat and bring to a boil. Add the spaghetti and cook according to the package instructions.
While the water is coming to a boil, place a large skillet over medium heat with 3 tablespoons EVOO. Add the chopped garlic, anchovy paste and red pepper flakes and cook for about a minute. Add the bread crumbs, season with salt and freshly ground black pepper and mix thoroughly to let the bread crumbs toast up very lightly. Once the bread crumbs have toasted and are dark golden brown in color, toss in the parsley, remove from heat and reserve. Be careful not to let the bread crumbs sit too long over the heat without being tossed frequently, otherwise they might burn.