400g/14oz gluten free spaghetti

3 fresh red chilies

1 tbsp garlic infused oil

5 tbsp extra virgin olive oil

1 tbsp chopped flatleaf parsley



Bring a pot of salted water to the boil and add the gluten free spaghetti.

Cook until the gluten free spaghetti is soft but still has a little bite.

While the spaghetti is cooking, remove the seeds from the chilies and finely chop.

Heat the olive oil in a large frying pan. Cook the chilies gently for a few minutes.

Drain the gluten free spaghetti and add to the frying pan, mix to coat with the garlic infused oil and olive oil.

Sprinkle the gluten free spaghetti with the parsley, season with salt and serve.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Spaghetti with chili and parsley