Start by measuring out 8 ounces of whole wheat spaghetti. Open your can of sardines and finely mince 3 cloves of garlic.

Bring a pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente, about 10-12 minutes.

While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, about 1 minute, then add the sardines, juice of 1 lemon, and 1 tablespoon of capers, cooking for an additional 5 minutes until warmed through.

Drain the cooked spaghetti and add it to the skillet with the sardine mixture. Gently toss everything together, seasoning with 1/4 teaspoon of red pepper flakes, salt, and pepper to taste until well combined.

Plate the pasta and garnish generously with 1/4 cup of chopped fresh parsley.