Take one-half pound of vermicelli and cover it well with salted water.
Cook for about ten minutes. While it is boiling put into a saucepan
four tablespoons of olive-oil, three anchovies cut up fine with six
olives (ripe ones preferable) and one-half tablespoon of capers. When
these are fried add the vermicelli (well drained), mix well, and put
the saucepan at the back of the stove. Turn the vermicelli over with a
fork every few minutes until it is thoroughly cooked.