Spring Cabbage & Manila Clam Soup Pasta

• 1 Spring cabbage
• 200 grams Spaghetti
• 400 grams Manila clams
• 1 tbsp Salt (to cook the pasta)
• 2 tbsp Olive oil
• 1 clove Garlic
• 1 Red chili pepper
• 150 ml White wine
• 1 dash Salt and pepper
• 1 Black pepper
• 1 Finely chopped parsley

1. Wash the clams by rubbing the shells together under water.
2. Cut the cabbage into bite-sized pieces.
3. Mince the garlic and red chili pepper.
4. Boil the pasta in salted water.
5. You'll boil them again with the clams at the final step, so boil them al dente.
6. While boiling, cook the ingredients until aromatic.
7. Once aromatic, add the clams and wine.
8. Cover with a lid and steam-cook.
9. Just before the pasta finishes boiling, add the cabbage to lightly cook.
10. Boil to your desired stiffness.
11. I boil it for about one minute.
12. Add the pasta and cabbage from Step 4 to the pot from Step 3 together with a ladleful of the pasta water.
13. Season with salt and pepper.
14. Transfer to serving plates.
15. If you like, sprinkle with black pepper and garnish with parsley before serving.

spring cabbage, manila clams, salt, olive oil, clove garlic, red chili pepper, white wine, salt, black pepper, parsley

Taken from cookpad.com/us/recipes/151941-spring-cabbage-manila-clam-soup-pasta (may not work)