Cut 3 of the peppers into 32 strips the length of the pepper and 1/2 inch wide. Cover with film wrap and refrigerate until needed. Cut the remaining peppers into 1-inch pieces. Place in a 2 1/2 quart saucepan with 1 cup lightly salted water and bring to a boil over medium high heat. Lower the heat and simmer until all the water has evaporated, about 45 minutes. Cool for 15 minutes, then puree in a food processor fitted with a metal blade. Refrigerate, uncovered , for 15 minutes.

Prepare the pasta dough by placing 3 cups flour on a clean, dry cutting board or similar work surface. Make a well in the center, add the eggs, cooled pepper puree, olive oil, and 1 teaspoon salt. Using a fork, combine the eggs, pepper puree, olive oil, and salt. When thoroughly mixed, begin to work the flour into the center, a small amount at a time. When enough flour has been added so that you can handle the dough, begin kneading by hand. Knead the dough by hand until all the flour has been incorporated, about 10 minutes. Cover the dough with film wrap and allow to relax at room temperature for 1 hour.

Cut the pasta into 8 equal portions. Roll and knead each portion of dough through a pasta machine using the extra 1/4 cup flour as necessary to prevent the dough from becoming tacky. Cut the sheets of dough into Capellini (see page 359.) To prevent ticking, toss the cut the pasta with cornmeal, then place the cut pasta portions on a baking sheet lined with parchment paper. Cover the sheet tightly with film wrap and refrigerate until needed.

Prepare a garlic butter by heating 2 tablespoons butter in a non-stick saute pan over medium heat. When the butter is hot, add 2 tablespoons minced shallots, season with salt and pepper, and saute for 1 minute. Add 6 tablespoons wine and continue to heat until the wine has evaporated, about 10 minutes. All low the reduced wine and shallot mixture to cool at room temperature for 30 minutes; then combine with 6 tablespoons butter, the chopped parsley, and 1/2 tablespoon minced garlic. Season with salt and pepper and keep at room temperature.

Heat remaining 2 tablespoons butter in a non-stick saute pan over medium high heat. When the butter is hot, add remaining 4 tablespoons minced shallots and 2 tablespoons minced garlic and saute for 1 minute. Add the snail, season with salt and pepper, and saute until hot, about 3 to 4 minutes. Add the remaining 6 tablespoons wine and the brandy. Reduce the heat and cook slowly for 15 minutes. Cool at room temperature for 30 minutes.

Combine the chicken pieces with the lemon juice and season with salt and pepper. Skewer the snails and chicken pieces, alternating 6 pieces of each item per skewer. The skewers may be prepared up to this point and refrigerated until needed.

Preheat the oven to 250 degrees.

Grill the skewers and red pepper strips over a low charcoal or wood fire, turning regularly, for 4 to 5 minutes. While the skewers are cooking, baste with a small amount of garlic butter. Transfer the skewers and pepper strips to a baking sheet and once again baste with a small amount of garlic butter. Hold warm in the preheated oven.

Cook the pasta (see page 359) in 3 quarts boiling salted water until tender but firm to the bite, about 20 seconds. Drain the cooked pasta in a colander, return to the pan, and toss with remaining garlic butter.

Portion the pasta onto 8 warm soup/pasta plates. Place 1 skewer and 4 grilled pepper strips on each portion of pasta and serve immediately.

Copyright 1999, Oller Studios

Small skewers of chicken and snails, basted with garlic butter, would make an excellent hot hors devourers.

A sauvignon blanc with just the right balance of fruit and acidity would be my wine selection. Try a Matanzas Creek.