Aglio e olio with sundried tomato breadcrumbs recipe

Ingredients

• 400 g gluten-free spaghetti
• 20 g flat-leaf parsley, finely chopped
• 4 sundried tomatoes
• 2 slice gluten-free sourdough, blitzed to breadcrumbs in a food processor
• 6 large garlic cloves, thinly sliced
• 320 g baby spinach
• 1 red chilli, finely sliced