Step 1

Bring a large pot of water to a boil and add some salt. Cook the spaghetti according to package directions until just tender. Drain and reserve some of the cooking liquid.

Step 2

Bring another skillet to medium heat and add 2 tablespoons olive oil in the skillet.

Step 3

When the oil is hot, add in the Panko and stir frequently until golden and fragrant (3-4 minutes). Remove to a plate.

Step 4

Add the last 2 tablespoons of oil to the pan and add the chopped onion. Sprinkle with salt and pepper and stir until softened.

Step 5

Turn the heat on the onions to medium high and add in the zest of 1 lemon, juice of 1 lemon, capers, and thoroughly drained sardines.

Step 6

Cook, stirring occasionally, until heated through. (About 2 minutes)

Step 7

Add the drained pasta to the sardine mixture and toss well to combine. Add 1/2 cup chopped parsley and some of the reserved pasta cooking water (if needeto moisten. Stir in the bread crumbs and parmesan cheese.

Step 8

Garnish individual plates with a wedge of lemon and more parsley if desired.