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Bring a large pot of salted water to the boil and cook the pasta until just under al dente.
In a large frying pan over medium heat, heat 1 tbsp of olive oil. Add the spinach and cook for 30 seconds until wilted. Set aside.
To the same pan, add the remaining 1 tbsp of olive oil and the shallot. Cook gently for 2 minutes without colouring too much.
Add the garlic, capers, lemon zest and optional chili flakes. Cook for about 30 seconds.
Add the sardines with a little of their oil and break them up gently so some pieces stay chunky.
Add the white wine and lemon juice, then reduce by half.
Lower the heat right down, then add the butter and stir until smooth and glossy.
Add the drained pasta and toss continuously until glossy and coated. Add pasta cooking water as needed.
Toss in the spinach and finish with parsley and black pepper. Taste before adding salt, the sardines and capers may already do the heavy lifting.
Serve with toasted breadcrumbs scattered over the top.