Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your choice of spaghetti or linguine, and cook according to package instructions until al dente, typically around 8-10 minutes. When finished, reserve ½ cup of the pasta water for later use and drain the pasta well in a colander.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add 2 minced garlic cloves, sautéing them for about 1-2 minutes until they turn golden and fragrant, stirring frequently to avoid burning.

Next, add the can of sardines along with their oil to the skillet. Gently break them up with a fork and cook for about 2-3 minutes, letting their savory flavor meld with the garlic.

Stir in the zest and juice of one fresh lemon, along with ¼ teaspoon of red pepper flakes if you like a hint of heat. Mix well and allow the ingredients to cook for another minute.

Carefully add the drained pasta to the skillet, tossing it in the sardine mixture to ensure every strand is well coated. If the pasta seems dry, gradually incorporate some of the reserved pasta water until you reach your desired consistency.

Taste your Lemon Sardine Pasta and season with salt and freshly ground black pepper to your liking. Once perfectly seasoned, transfer the pasta to serving plates, garnishing with freshly chopped parsley and grated Parmesan if desired.