Begin by bringing a large pot of salted water to a vigorous boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain and set pasta aside.

In a skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Once shimmery, add minced garlic and sauté for about 1-2 minutes until fragrant and golden.

Gently incorporate sardines (with their olive oil) into the skillet. Break them up slightly and cook for 2-3 minutes, absorbing the garlic-infused oil.

Stir in the zest and juice of one lemon, along with a pinch of red pepper flakes. Mix well for about 1 minute.

Add drained pasta to the skillet, tossing thoroughly. Gradually add reserved pasta water until desired consistency is reached.

Taste and adjust with freshly ground salt and pepper. Serve immediately, garnished with parsley and Parmesan if desired.