Spring Cabbage and Jako Fish Aglio Olio e Peperoncino

• 120 grams Spring cabbage
• 30 grams Chirimen jako (semi-dried salted baby sardines)
• 1 clove Garlic
• 1 Chili pepper
• 2 tbsp Olive oil
• 100 grams Spaghetti
• 50 ml White wine
• 1 Salt
• 1 Pepper

1. Mince the garlic and cut the chili pepper into small pieces.
2. Cut the cabbage into large bite-sized pieces.
3. Add olive oil, garlic, and the chili pepper to a pan and cook on low heat, being careful not to burn it.
4. Set aside about half a ladle's worth of pasta water.
5. Boil the spaghetti to al dente.
6. Add the chirimen jako, the water from Step 3, and the white wine to the pan from Step 2.
7. Add the pasta from Step 3.
8. Add the spring cabbage, season with salt and pepper and mix well.

spring cabbage, chirimen jako, clove garlic, chili pepper, olive oil, white wine, salt, pepper

Taken from cookpad.com/us/recipes/145966-spring-cabbage-and-jako-fish-aglio-olio-e-peperoncino (may not work)