Drain one can of asparagus.
Drain one can of anchovies and reserve oil.
Cook 8 oz spaghetti, drain but reserve 1-1/2 cups of liquid.
Saute 3-4 cloves garlic in oil (olive oil and anchovy oil) in the pasta pan over a low heat.
Add the anchovies to the oil and break apart with a fork. They will almost disintegrate.
Add the asparagus and the liquid that was reserved from the pasta. Raise to medium heat.
Toss the pasta in, stir to combine. Add chopped parsley and red pepper flakes, if desired.