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Bring water to a boil in a large pot.
Heat 1 tablespoon oil in a small skillet over medium-low heat. Add breadcrumbs and cook, stirring frequently, until light golden and crisp, about 5 minutes. Set aside.
Add salt, then spaghetti to the boiling water. Cook according to package directions until al dente.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add anchovies and garlic and cook until the anchovies dissolve into the oil and the garlic is golden, 2 to 3 minutes. Add crushed red pepper (or dried chile). Ladle in 1 cup pasta-cooking water and let simmer rapidly. Cook until reduced to about ½ cup, about 5 minutes.
Use tongs to transfer the pasta to the sauce. Add parsley and toss to coat the pasta with the sauce, adding a little more pasta water if it seems dry. Add the reserved breadcrumbs and toss to mix.