Ingredients

• 2 Portions of dried gluten free spaghetti
• 6tbsp Extra virgin olive oil
• 4-5 Cloves of garlic, crushed
• 1 Red chilli, finely diced
• Large handful fresh parsley, chopped
• Salt and pepper
• 2 Small handfuls of gluten free breadcrumbs
• 1⁄2tsp Garlic granules
• 1tsp melted butter
• 1⁄2tsp dried parsley

Method

1. Fill a large pot with salted water and bring to a boil. Once the water is boiling add your dried spaghetti and cook to andante.
2. Toss your breadcrumbs with the butter, garlic granules, dried parsley, and a little salt and pepper. Evenly spread over a baking tray and place in a 180°C oven for 2-3 minutes or until golden and crisp.
3. A few minutes before your pasta is done, heat the olive oil in a large frying pan over medium heat. Once the oil is hot add the garlic, chilli and a little salt and pepper, and stir until the garlic is golden but not burnt.
4. Add your pasta to the pan along with a little of the pasta water. Add your chopped parsley. Toss and stir vigorously until the oil emulsifies with the cooking water. If it becomes a little too dry, add some more of your pasta water.
5. Serve in a pasta bowl and top with the breadcrumb mixture that you made and optionally some grated hard cheese.