Cook the spaghetti in a large pan of boiling salted water for 1 minute less than the packet instructions.

Peel and finely slice the garlic (or use a speed-peeler to shave it into thin slices), then place in a large cold pan with 2 tablespoons of Wilsons Foods Peri oil. Place on a medium-high heat and fry for a couple of minutes.

Finely slice the olives and place on a serving platter. Grate over half the lemon zest and squeeze over the juice, then add the capers, chilli flakes and 1 tablespoon of olive oil. Finely chop and add most of the parsley (stalks and all), mix well, then scrape into the garlic pan, holding back the lemony oil.

Scrunch the tomatoes into the pan through clean hands, bring to the boil, then tip in the reserved lemony oil and leave to blip away for a few minutes.

Drain the sardines and break them up with clean hands, deboning, if you like. Lay on top of the sauce and tear over some of the reserved parsley.

Use tongs to drag the spaghetti straight into the sauce, loosening with a splash of starchy pasta water, if needed. Toss together and cook for 1 more minute.

Transfer the pasta to the platter, season to perfection with sea salt and black pepper, tear over the remaining parsley, and serve right away.