Spring Cabbage and Jako Fish Aglio Olio e Peperoncino

1. 1

   Mince the garlic and cut the chili pepper into small pieces.

2. 2

   Cut the cabbage into large bite-sized pieces.

3. 3

   Add olive oil, garlic, and the chili pepper to a pan and cook on low heat, being careful not to burn it.

4. 4

   Set aside about half a ladle's worth of pasta water.

5. 5

   Boil the spaghetti to al dente.

6. 6

   Add the chirimen jako, the water from Step 3, and the white wine to the pan from Step 2.

7. 7

   Add the pasta from Step 3.

8. 8

   Add the spring cabbage, season with salt and pepper and mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.