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Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until it reaches al dente. Save about a cup of pasta water and drain the rest.
In the meantime, heat a Tbs. of olive oil in a wide skillet over a medium high heat. Add the minced anchovies and sauté them just a bit, until they break down a little. Add the shallots to the pan and sauté about five minutes, until they darken and soften with the anchovies. Add the wine and let it bubble and simmer about a minute. Then add the tomato paste and press it into the pan with a wooden spoon. It will darken and bloom with the anchovies and shallots. Add the tomato sauce with a ½ cup of pasta water from the spaghetti (while it’s still cooking!) and let this simmer about five minutes. And guess what, it needs no salt! The anchovies have PLENTY. But taste it right here and if that sauce needs a pinch, get all over that.
Using tongs, add the cooked spaghetti from the pot to the sauce, tossing as you go. Add a little pasta water to the sauce to thin if needed. Garnish with plenty of chopped parsley, the toasted panko, parmesan and a drizzle of olive oil to finish! Divine.
Serves four.