Cabbage, Anchovy & Chili Spaghetti

We were quite happy with this throw together pasta, perfect for an early autumn dindin.

spaghetti, preferably darker wheat, or kamut or spelt

young cabbage

red chili, 1 week-dry

garlic

tin of anchovies

chicken stock

EVOO

black pepper

1. saute sliced garlic & minced chili, then melt the anchovies
2. slice up cabbage as finely as possible with a mandolin, add to pan and let saute about 10 minutes
3. add about half cup of chicken stock, stir from time to time until mostly but not all evaporated (don't want it too dry)
4. cook pasta, drain, add to pan with a couple tblsp pasta water, stir so that pasta is well coated
5. add EVOO, bit of ground black pepper and serve