Set a large pot of water over high heat to boil (this will be your pasta8 ounces cooking water). Meanwhile, in a large sauteuse, sauté pan, or skillet, heat olive oil6 tablespoons over medium heat. Once the olive oil is hot, add the shallots1/4 cup, lemon zest2 teaspoons, crushed red pepper and salt1/2 teaspoon. Cook until the shallots are soft and translucent (careful, don't let them burn!).Add the sardines and capers3 tablespoons to the pan. Saute for about 2 minutes until warmed through, breaking up the sardines into smaller pieces as you sauté.