Heat olive oil in a large heavy-bottomed pan or Dutch oven over medium high heat. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook and stir occasionally until the shallots have become caramelized with golden-brown fried edges, about 15-20 minutes.
Add crushed red pepper and anchovies. You could add the anchovies whole, since they will dissolve on their own. Stir to melt the anchovies to make a mixture with the shallots, about 2 minutes.
Add the tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any burning until the tomato paste has started to cook in the oil, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from the heat. To serve, cook the pasta in a large pot of salted boiling water according to package directions until very al dente. Transfer to the original pan or Dutch oven containing the shallot mixture. Add one cup of retained pasta water. Cook over medium high heat, swirling the pan to coat each strand of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick, and the sauce has reduced to a sticky consistency, but not saucy, about 3-5 minutes.
In a large nonstick skillet, heat 2 tablespoons of olive oil and sauteé the breadcrumbs over low-medium heat, adding the parsley and finely chopped garlic clove, and flaky sea salt and pepper until bronzed.
In a small bowl, combine the parsley and finely chopped garlic clove, season with flaky salt and pepper. Divide pasta among bowls or transfer to one large family-style serving bowl and top with parsley/garlic mixture and more crushed red pepper, if desired.
