Nici Wickes' simple spaghetti

This spaghetti recipe highlights the beauty of simplicity. Pasta needs little more than garlic, lemon and oil to make it into an exquisite meal – just throw plenty of flavour at it and make sure it’s cooked al dente!

By Nici Wickes
  • 20 mins cooking
  • Serves 4
  • Print


  • 500 g GF spaghetti (or you can use regular)
  • 1/4 cup olive oil
  • 4-6 garlic cloves, thinly sliced
  • 1/4 tsp chilli flakes
  • 1/4 cup lemon juice
  • 1/2 cup finely chopped parsley
  • 75 g parmesan


  • 1
    Place a large saucepan of salted water on to boil. Once it reaches a rolling boil, add in the pasta, give it a quick stir and bring it back to the boil. You now have 12 minutes to prepare the rest of the recipe!
  • 2
    In a large pan, heat 2 tbsp of the oil and gently fry the garlic. Add in the chilli flakes, remaining olive oil, lemon juice and parsley, whisking to combine.
  • 3
    When pasta is cooked al dente, scoop out half of the cooking water and set it aside before draining the pasta.
  • 4
    Tumble the pasta into the pan, add the reserved pasta water and toss everything well to coat the pasta in the sauce.
  • 5
    Add the parmesan and serve!


If you want to add some protein to this dish, add a few handfuls of walnuts.

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