Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Thinly slice the garlic. Zest the lemon and squeeze out about 25 ml of juice. Finely chop the parsley. Break the sardines into large pieces.
Toast the breadcrumbs
Heat 5 ml of the olive oil in a pan over medium heat. Add the breadcrumbs and toast, stirring frequently, for 2 to 3 minutes, until evenly golden and crisp. Transfer them to a plate.
Cook the spaghetti
Bring 2 l of water to a boil in a pot, at approximately 100 °C, add 6 g of salt, and add the spaghetti. Cook according to the time on the package, until al dente. Before draining, reserve 120 ml of the cooking water.
Prepare the sardine mixture
While the spaghetti cooks, heat the remaining 10 ml of olive oil in a pan over medium-low heat. Add the garlic and chili flakes and cook for about 30 seconds, just until the garlic is fragrant. Stir in the capers, sardines, and 80 ml of the reserved pasta water. Heat the mixture for 1 to 2 minutes, keeping the sardines in large pieces.
Toss and serve
Drain the spaghetti and add it to the pan. Toss with the sardines; if the mixture seems dry, add the remaining reserved water a spoonful at a time. Remove the pan from the heat and stir in the lemon juice, zest, and most of the parsley. Divide among plates and sprinkle with the toasted breadcrumbs and remaining parsley.
