1. Soak the raisins in a bowl of red wine for 15 minutes.
2. In a large quantity of salted water, cook the vermicelli al dente.
3. Meanwhile, cook the almonds in a small saucepan filled with boiling water for 1 minute. Drain, peel, and dry well; chop coarsely.
4. In a small saucepan, heat the extra virgin olive oil and add the bread pieces; cook for a few minutes, then add the drained raisins and almonds. Continue cooking for 2-3 minutes. Remove from heat.
5. When the vermicelli is cooked, drain it and place it in a hot bowl. Add the sauce and mix gently. Serve immediately.