• 300g Beat the Wheat Gluten Free Spaghetti
  • 2 large cloves garlic, chopped
  • handful flat leaf parsley, chopped
  • 4-6 tablespoons of olive oil
  • 1 pinch chili flakes
  • 2 tablespoons chicken stock
  • 4 tablespoons freshly grated Parmesan
  • Salt to taste


  1. Bring a large pot of salted water to a boil
  2. Add Beat the Wheat Gluten Free pasta to boiling water, cook for 2-3 minutes, for el dante
  3. In a pan, sauté the garlic in olive oil
  4. Add the chili flakes and season with salt
  5. Add chicken stock, stir till the sauce emulsifies
  6. Add fresh parsley
  7. Take off heat, add Parmesan
  8. ENJOY!

If you feel adventurous, add brined olives, fresh tomatoes, basil and prosciutto