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Boil the kettle.
In a large bowl, drain and mash the cannellini beans with a fork.
Briefly wet the bread with cold water and mash into the beans.
Finely grate in the lemon zest, then drain and add the tinned fish.
Season to perfection with sea salt and black pepper, then use clean hands to combine well, and form into 12 balls.
Cook the spaghetti in a large pan of boiling salted water according to packet instructions.
Drizzle 2 tablespoons of oil into a large frying pan on a medium heat and cook the mackerel balls for 5 to 10 minutes, gently turning until evenly golden – you may need to work in batches.
Peel and slice the garlic.
Remove the mackerel balls to a plate while you make a quick tomato sauce.
Add the garlic to the pan with another drizzle of oil.
Fry for a few seconds until lightly golden, then scrunch in the tinned tomatoes with clean hands.
Season, and simmer for a few minutes, or until thickened.
Once the spaghetti is cooked, reserve a mugful of pasta water, then drain and add to the tomato sauce, tossing gently, adding splashes of water until the spaghetti is well coated.
Pop the fish balls on top, divide between dishes and serve alongside the salad leaves dressed with lemon juice, a little oil and pepper.