Truffled spaghettoni sticks by Francine Segane

Preheat the oven to 425 ºF. Lightly grease a baking sheet. Cook the spaghettoni in boiling, salted water until al dente. Drain and toss with Urbani truffle oil. Lay the spaghettoni strands onto the prepared sheet in straight lines, with a bit of space between each. Sprinkle with salt. Bake until golden and crisp, about 8 minutes.