Downtown executive chef dishes timely culinary secrets
FRIED SPAGHETTI
Quick frying, then salting and seasoning, makes these spaghetti sticks crispy, flavourful – and surprising.
Vegetable oil for frying
Small handful, about 1/4 cup, raw spaghetti, whole
1 pinch smoked paprika, or preferred seasoning
1 tablespoon (15 mL) fleur de sel
Heat vegetable oil in a frying pan with a diameter wide enough to accommodate the spaghetti sticks. Place the spaghetti in the hot oil and cook about 15 seconds, until the pasta starts to colour. Toss gently for several more seconds to ensure even browning. Remove from oil and place on paper towelling. Season immediately with paprika or cumin or whatever seasoning you’d like, and fleur de sel. Scatter on a serving board or arrange in a spray in a tall glass filled partway with salt. Allow to cool a few moments before tasting.
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