Bring a large pot of water to a boil for the pasta.
Heat EVOO, 4 turns of the pan, over medium heat. Add anchovies and cover pan with splatter screen or lid. Shake until anchovies begin to break up, reduce heat a bit, then uncover and stir until anchovies melt into oil. Add chilies and garlic, stir a couple of minutes more. Douse with a bit of vermouth and reduce heat to low.
When water is boiling, salt water and cook pasta to al dente. Reserve a cup of starchy water before draining the pasta and add to garlic and oil sauce along with the parsley. Drain pasta and toss to combine. Turn an additional minute in the sauce for the pasta to absorb the flavors.