Fusilli crunchies

Fairlady
10 servings
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Starch

By Food24 November 03 2009
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Ingredients (6)

300.00 g pasta — tri-colour fusilli
sunflower oil
10.00 ml dried mixed herbs
1.00 ml garlic — salt
cayenne pepper — pinch
80.00 g parmesan cheese — grated
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Method:

Cook pasta until just al dente, 8 minutes. Rinse under cold running water and drain thoroughly.
Scatter pasta onto a clean tea towel and leave for 30 minutes, or until sticky. Toss in 30 ml (2 tbsp) oil.
Heat a pan of oil, 3 cm deep, and deep-fry 10-12 fusilli at a time until crisp, 3 to 4 minutes. Drain on a kitchen towel.
When all the pasta has been fried, place herbs, seasonings and cheese in a plastic bag, add pasta and shake until fusilli are coated. Allow to cool.
Fusilli will keep crisp for up to 2 weeks in an airtight container.



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