Bring a large pot of water to boil,
Salt the water and cook the spaghetti according to package instructions.
Meanwhile prepare the bread crumbs by heating 1 tablespoon of extra virgin olive oil in a large skillet, over medium heat.
Add in the bread crumbs, salt and pepper and toast the crumbs, while stirring often, til they have browned.
Once browned, remove from heat and stir in the chopped fresh chives.
Transfer the toasted bread crumbs to a plate and set aside.
Using the same skillet (wiped clean), heat the 1/3 cup of oil over medium low heat.
Add in the minced garlic with the chili flakes, salt and pepper and heat till fragrant for 1 minute.
Stir in the sardines and sautè for 2 minutes, taking care not to break up the sardines over much.
Reserve about 1 cup of the pasta water and drain the pasta.
Add the cooked pasta to the sardine mixture with a little of the pasta water and toss well.
If pasta seems a little dry, go ahead and add a little more pasta water.
Toss with 1 cup of the toasted bread crumb and chive mixture.
Plate the pasta and garnish with remaining 1/2 cup of bread crumb and chive mixture.