Sardine garlic spaghetti with crispy fried torn bread

Open the can of sardines without pulling the top all the way off; keep the olive oil they are packed in.

Transfer the sardines and their oil to a bowl; bones and fins are soft enough to use.

Add plenty of minced or crushed garlic, red chili flakes, some of the chopped Italian parsley and more olive oil; mash thoroughly with a fork and refrigerate.

Tear day-old or fresh bread into jagged half to one inch pieces.

In a big pan over medium-high heat, cook the bread in a generous amount of olive oil with a pinch of salt, stirring and tossing until crispy and golden outside but still a little chewy inside; drop to medium once it starts to crisp.

Drizzle in a little more olive oil and a spoon of minced garlic and toss 30 to 45 seconds to toast the garlic; transfer to a bowl and reserve.

Boil the spaghetti in generously salted water.

Put the pan back over medium-high heat, add the sardine mixture, stir as soon as it starts to fry, cook 30 seconds, then turn off the heat.

Transfer the cooked pasta straight from the water into the pan with tongs, toss, and keep warm on low.

Splash in a few spoons of pasta water and toss, adding more until the sauce is as creamy as wanted; turn off the heat.

Add more chopped parsley, Parmesan if available, about half the fried bread (the larger pieces), and a drizzle of olive oil; toss and taste for seasoning.

Serve topped with more grated cheese, the remaining crispy bread crumbled over, and a pinch of parsley.