Vermicelli With Olive-oil, Olives, Capers, And Anchovies Recipe

Instructions

1. Olives, Capers, and Anchovies Recipe, Take one-half pound of vermicelli and cover it well with salted water.
2. Cook for about ten minutes.
3. 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.
4. When these are fried add the vermicelli (well drained), mix well, and put the saucepan at the back of the stove.
5. Turn the vermicelli over with a fork every few minutes until it is thoroughly cooked.