In a large pot, bring salted water to a boil. Add spaghetti or linguine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.

While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2-3 minced garlic cloves and sauté for 1-2 minutes until fragrant.

Gently stir in a can of sardines along with their oil; break apart with a spoon and cook for 2-3 minutes.

Add the zest and juice of one fresh lemon along with a pinch of red pepper flakes. Stir and let bubble for another minute.

Carefully add the drained pasta into the skillet, tossing to coat. Use reserved pasta water to adjust sauce consistency.

Season with salt and freshly ground black pepper. Plate and garnish with fresh parsley and optional grated Parmesan cheese.