Take vermicelli and cover it well with salted water. Cook for about ten minutes. While it is boiling put into a saucepan olive-oil, anchovies cut up fine with olives and 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.