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For proper serving,
grate the cheese directly 
over each plate.  
A silverplated cheese grater
from Savoir Vivre does the
job with great style.
Click on Cheese Essentials.

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.