VERMICELLI WITH ESCARGOT/MUSSELS SAUCE
1 pound vermicelli pasta cooked as directed.
40 shelled snails.
25 shelled mussels.
3 tablespoons olive oil.
1/4 cup Pernod liquor.
1/2 cup Romano cheese.
Salt, pepper and garlic powder to taste
Saute the crustaceans in the olive oil
for approximately 3 minutes.
Add the Pernod, and bring to the boil.
Continue to boil approximately 1 minute.
Add the drained, cooked pasta, stirring
continuously. Season with salt,
pepper and garlic powder.
Serve immediately with
freshly-grated Romano cheese.