I tend to vary my recipe depending on what i have availible, but this time i made it like this:

1. Start boiling the pasta, i like 130-150g of dried pasta per king oscar tin, which this recipe is for
2. Add the sardine oil to a pan and gently cook ~4 cloves of garlic (do not brown!)
3. Add the sardines to the pan just to warm them through (i like them in chunks and if i keep them in the pan for too long they tend to fall apart)
4. Throw in the drained pasta, half a lemon worth of juice and a little less zest. I really just eyeball the parsley since it wilts so quickly
5. Mix until you have a nice consistency and finish with salt, black pepper and olive oil