1 pound vermicelli (fine spaghettini)
6 anchovies
6 tablespoons olive oil

Boil vermicelli in salted boiling water about twenty minutes until done.

While vermicelli is boiling, chop anchovies very fine and fry in the olive oil.

Place vermicelli in the saucepan with oil and anchovies.

Mix well and serve hot.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image -- Gustave Caillebotte: Le bassin d'argenteuil, 1882.

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