Cold Snails With Peppers

Preparation:

Preparation: Boil the water for the pasta. Bring salt to the boil, add the snails and cook them al dente. Cool them under running water, drain them and mix in a spoonful of oil. Wash the peppers, but leave them whole, and roast them in the oven or on a grill pan. Remove the burnt skin from them, remove all the waste parts, cut them into slices and place them in a bowl. Season them with a pinch of salt and 3 tablespoons of oil. Add plenty of marjoram and basil, broken up by hand, and a clove of garlic, finely chopped. Pour the cold pasta all over, mixing well. A little oil, mixed with the cooled pasta, prevents it from sticking.