Sea Worthy Spaghetti

Name: Sea Worthy Spaghetti
Ingredients: one 2 ounce tin anchovies packed in oil; 3 tablespoons extra virgin olive oil; 6 large cloves garlic, minced; 1 teaspoon ground fennel seed; 1/2 teaspoon saffron threads, crushed a bit; 1/2 teaspoon crushed red pepper flakes (optional); one 28 ounce can San Marzano tomatoes; 1 cup dry white wine; 1 cup fish broth, shrimp broth or clam juice; 1 teaspoon granulated sugar (if needed); 1 pound sea scallops, halved if extremely large; 1 pound peeled and deveined shrimp (Iused 26/30s from the Gulf of Mexico); 1 pound squid tubes cut into 1/4 to 1/3 inch rings; 1 cup chopped parsley (plus more for garnish); 1 cup thinly sliced basil leaves (plus more for garnish); 16 ounces thin spaghetti