INGREDIENTS

INSTRUCTIONS

In a 5- or 6-quart pan, bring about 3 quarts water to boiling.  Add pasta
and boil, uncovered, until barely tender to bite, 6 to 8 minutes. Drain,
rinse with cold water, drain well.  Spread out in a single layer on a
double thickness of paper towels; let stand until surface of pasta feels
dry, 25 to 30 minutes.  In a bowl, mix pasta with 2 tablespoons of oil to
coat. Into a deep 3- to 4-quart pan, pour about 1 inch of canola oil. Heat
to 375 degrees on a thermometer. Drop pasta, 1 piece at a time, into the
oil (don't drop one piece on top of another or it will stick); add 1/2 to
3/4 cup at a time. Cook, without stirring, until pasta is crisp and light
gold, 3 to 5 minutes.  Lift out with a slotted spoon and set on paper
towels to drain.  Repeat to cook remaining pasta. Place pasta in a large
paper or plastic bag.  Add cheese, Italian herbs, garlic powder, and salt
and cayenne to taste.  Shake well to coat pasta. Serve or, if made ahead,
let cool and store airtight up to 5 days.  Makes 6 to 7 cups, about 12 to
14    snack servings.
Recipe By     : Sunset Annual 1989 - Page 19
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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