Bring a large pot of salted water to a boil. Once boiling, add linguine and cook for one minute less than the package directions for al dente.
Make the fried caper gremolata. In a large pan, heat the olive oil along with a few drops of the oil from the can of sardines and add the capers to the pan. Cook the capers for about 3 minutes or until they have "blossomed". They should be darker in color and have opened up a bit. Remove the capers with a slotted spoon and place on a paper towel to drain.
In the same pan, add the panko breadcrumbs and a pinch of salt. Toast the breadcrumbs, stirring constantly, until golden brown. About 5 minutes. Pour the breadcrumbs into a bowl and add the drained capers, parsley, dill and lemon zest. Set Aside.
Make the pasta. Add the olive oil to the pan and the sardines with their oil. Break the sardines up in the pan. When the sardines start to brown. add the garlic and red pepper flakes and stir for about 1 minute.
Add the wine to the pan, stir, and let it cook down for about 2 minutes.
Add the pasta to the pan along with the reserved pasta water. Add salt and pepper to taste.
Cook down until the desired "sauciness" is reached.
Divide the pasta between four bowls and top with the fried caper gremolata.