Bring a large pot of salted water to a rolling boil. Add spaghetti or linguine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain pasta.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until golden brown.

Incorporate the canned sardines along with their oil, breaking them into chunks as they warm through for about 2-3 minutes.

Stir in the zest and juice of the lemon along with red pepper flakes. Mix thoroughly for about a minute.

Toss the drained pasta into the skillet, adding reserved pasta water gradually until you reach the desired sauce consistency. Season with salt and black pepper.

Plate your pasta and top with parsley and optional grated Parmesan. Serve hot.