VERMICELLI WITH ESCARGOT/MUSSELS SAUCE (4 servings) INGREDIENTS: 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 DIRECTIONS: 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. SERVING: Serve immediately with freshly-grated Romano cheese.