Instructions: Bring a kettle of salted water to a boil. Cook pasta until al dente and drain well in a colander. In a bowl, toss together pasta, parsley, onion, capers and salt and pepper
to taste. Drizzle mixture with lemon juice and olive oil and toss to combine.

In a 9- or 10 inch heavy deep skillet, heat 1/2 inch vegetable oil on high until hot but not smoking. Gently lower half of sardines with a slotted spoon into oil. Fry sardines until crisp and golden, (about 1 minute for canned, 2 minutes for fresh) and transfer with slotted spoon to paper towels to drain. Fry and drain remaining sardines in same manner. Add sardines to pasta and toss to combine.

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