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Begin by cooking the pasta for two minutes less than the time indicated on the package, then leave it in the hot water.
In a pan, heat some garlic in the oil from the leftover anchovies and sardines.
Add the sardines to the pan and cook them for a short while.
Sprinkle in a pinch of pul biber, or use dry chili flakes or fresh red chili as a substitute.
Chop the leftover asparagus and incorporate it into the pan.
Zest the entire lemon and add the zest to the mixture in the pan.
Once the pasta is cooked, transfer it directly into the pan with the other ingredients.
Finish by sprinkling with parsley and serve.