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In a large deep skillet or Dutch oven, melt the butter and anchovies over medium-high, smashing the anchovies until dissolved.
When the butter is foaming, stir in the crushed red pepper.
Add the pasta, white wine and 2 cups of water.
Season with a big pinch of salt.
Once boiling, cook, tossing often with tongs, until the spaghetti is tender, 8 to 12 minutes.
If the pasta is looking dry, add ¼ cup more water.
The sauce will continue to thicken as it sits, so better for it to be soupy than dry.
Stir in the parsley and season to taste with salt and crushed red pepper.