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In a pan, heat olive oil and sauté garlic until fragrant.
Add sardines and break them up gently, cooking for a minute or two.
Pour in white wine and let it reduce by half.
Add lemon juice and capers, stirring to combine.
In a separate pot, cook spaghetti until al dente, reserving some pasta water.
Combine spaghetti with the sardine sauce, adding reserved pasta water as needed.
Finish with butter, stirring until emulsified.
Toast breadcrumbs in a dry pan with olive oil until golden.
Serve pasta topped with toasted breadcrumbs.