Toast panko in a couple tsp olive oil. Once browned remove from pan and set aside.
In the same pan add the rest of the oil, anchovies, garlic, and chili flakes. Sauté on medium heat so the anchovies melt and the garlic gets fragrant but doesn’t brown.
Add capers, white wine, salt, and pepper. Simmer and reduce while pasta cooks (in salty water) 2 minutes under package directions.
Transfer pasta into pan with a couple splashes of pasta water and parsley. Mix to emulsify the sauce. Serve topped with toasted breadcrumbs.