Bring a large pot of salted water to a rolling boil. Add spaghetti or linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of the pasta water, then drain the pasta.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and slightly golden.

Add one can of sardines (with their oil) to the skillet. Use a fork to break apart the sardines and cook for 2-3 minutes, stirring occasionally.

Stir in the zest of one lemon and the juice from half of it, along with a pinch of red pepper flakes. Simmer for about 1 minute.

Add the drained pasta directly into the skillet with the sardine sauce. Toss gently to coat. If mixture seems dry, add reserved pasta water gradually.

Taste and season with salt and freshly ground black pepper. Serve hot, garnished with fresh parsley and grated Parmesan, if desired.