1 lg. conch, cleaned and diced in 1/2 inch pieces
1/2 c. Virgin olive oil
4 med. cloves garlic, chopped fine
1 1/2 c. chicken broth
1/4 c. dry vermouth
Black pepper
Tarragon
Basil
Oregano
1/2 lb. Capellini (or 1 lb. other pasta), cooked al dente

In pressure cooker saute garlic in olive oil until pearly - do not brown. Add all other ingredients except pasta. Cover and cook 15 minutes with pressure regulator rocking slowly. Remove from heat. Let pressure drop of its own accord. Pour over cooked pasta. Serve grated Parmesan cheese and hot pepper flakes on the side. Serves 4.