Heat 2 tablespoons oil in a large skillet over medium heat. Add panko and cook, stirring constantly, until golden, about 3 minutes. Transfer to a bowl and stir in the lemon zest, salt, and pepper. Wipe skillet clean.

Return the pan to the stove and add the 2 tablespoons of olive oil. Add the shallots and sauté for about 5 minutes, or until just softened, then and add the garlic and red pepper flakes. Cook for 1-2 minutes, until fragrant.

Add the wine, cook until reduced slightly, then add the capers, anchovies and sardines, breaking them apart gently with a wooden spoon. Cook just long enough to heat through, 2-3 minutes, then add the lemon juice.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to packet instructions, until al dente. Just before draining, scoop out 1/2 cup (125 ml) of of the pasta cooking water.

Add the pasta to the sardine mixture, along some of the reserved cooking water (1/3 or more) to the pasta and toss well to combine. Add a little more liquid if needed.

Add most of the parsley and toasted bread crumbs; toss to combine. Taste and adjust seasoning. Serve into bowls and garnish with the remaining parsley and bread crumbs. Serve immediately with lemon wedges on the side.

Enjoy!