1. Prick chiles 6-8 times with a small, sharp knife. Heat a large frying pan over medium heat; add chiles and olive oil. Cook 5 minutes. Turn heat up to full whack; add garlic, parsley stalks, and anchovies, stirring constantly. When garlic starts to become golden, add tomatoes, and season with salt and pepper; bring mixture to a boil. Add vodka, and reduce heat to simmer. Gently bash up chiles with a wooden spoon.
2. Cook pasta according to package directions; drain. Toss immediately with sauce.
3. Divide pasta evenly among bowls. Roughly chop reserved parsley leaves; sprinkle over pasta. Sprinkle lemon zest over pasta; squeeze in juice, catching pits in your hands. Drizzle with extra-virgin olive oil, if desired; serve immediately with a salad.