|Olive oil||1⁄4 Cup (4 tbs)|
|Canned anchovy fillets||4 Ounce (2 Cans Of 2 Ounce Each)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
Cook vermicelli following directions on package.
Heat oil in a large skillet.
Add cooked vermicelli and fry over medium heat, until vermicelli is golden and crisp on the bottom, about 8 to 10 minutes.
Chop all but 6 anchovies.
Beat eggs and combine with cheese, chopped anchovies and pepper to taste.
Pour over vermicelli, tilting skillet from side to side until eggs are just set.
Place skillet under broiler until top of omelet puffs and browns.
Invert and slide onto heated platter.
Garnish with reserved anchovy fillets arranged spoke fashion.
Cut into wedges to serve.
This is the Sicilian way to use leftover pasta.
A 6-ounce can of Italian-style tuna may be substituted for the anchovies.