*Note: Another seasoned salt may be used instead of garlic salt.
Cook pasta in boiling salted water until almost tender. Drain and pat dry on paper towels. Heat oil in deep sauté pan or heavy skillet to 375F. Add pasta, a few pieces at a time, to hot oil and fry until lightly browned and crisp.
Drain on paper towels and sprinkle with garlic salt. Serve immediately, or cool then store in airtight container. Makes 12 servings per pound of pasta.
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