Soak the sultanas for 15 minutes in a bowl with cool water. Cook the vermicellini al dente in a pan with plenty of boiling salted water. In the meanwhile blanch the almonds in a small pan, once drained, peeled and dried put them into a mixer and chop coarsely.
Heat the oil in a small pan, add the crumbled soft part of the bread, toast it lightly for a few minutes, add the sultanas and the almonds; mix well, flavour for 2-3 minutes then remove from the heat.
Once the Vermicellini are ready, drain them and toss them in a serving dish mix them with the sultana sauce and serve.