In a large pot, bring salted water to a rolling boil. Add spaghetti or linguine and cook according to package instructions, about 8-10 minutes until al dente.

While the pasta is cooking, drain the oil from the sardines into a large skillet set over medium heat.

Add minced garlic to the skillet and sauté for about 1 minute until fragrant and slightly golden.

Add fresh breadcrumbs to the skillet, seasoning with salt and pepper. Toast for about 2-4 minutes until golden brown.

In the same skillet, add chopped sweet onion and sauté for 5-7 minutes until soft and golden.

Gently break the sardines into the onion mixture and cook for an additional 2 minutes.

Stir in lemon zest, chopped parsley, capers (if using), and a pinch of crushed red pepper. Remove from heat.

Once pasta is al dente, reserve 1/2 cup of cooking water and drain the rest. Transfer pasta to the skillet and toss to combine.

Sprinkle the toasted breadcrumbs over the pasta. If dry, add a splash of reserved pasta water.

Plate the sardine pasta, garnishing with lemon wedges and freshly cracked black pepper. Serve immediately.