Ingredients

• 500ml/18fl oz vegetable oil
• for deep frying
• 125g/4½oz tagliatelle
• large handful mixed fresh herbs
• including parsley
• basil
• coriander
• chervil
• chopped
• 2 tbsp balsamic vinegar
• pinch salt
• 1 chilli
• seeds removed
• chopped
• 2 tbsp sesame seeds
• toasted

Directions

• Place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the tagliatelle into a large pan of boiling salted water and cook until just al dente. Drain well and leave to cool for five minutes.
• Carefully place the pasta into the hot oil in batches and deep fry for 3-4 minutes
• or until crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Repeat until all the pasta has been fried.
• Place the deep-fried pasta into a bowl. Add the herbs
• balsamic vinegar
• salt
• chilli and sesame seeds to the bowl and mix well.
• To serve
• place the salad into a large serving dish.