Ingredients (Serves 4)
- Bring salted water to the boil and cook pasta al dente according to package instructions.
- In the meantime, heat olive oil in a frying pan until medium hot. Add four anchovy fillets and cook until they have dissolved, then add the garlic and chillies and fry briefly until everything is fragrant.
- Add the thinly sliced cabbage, stir well and let it collapse with the lid closed.
- Remove the lid, add a ladle of pasta cooking water and let it evaporate over high heat.
- Repeat until the cabbage is soft and the pasta is cooked and a creamy sauce has formed. Drain pasta.
- Add the pine nuts, lemon zest and lemon juice to the sauce and fold in the pasta and grated cheese.
- Arrange with the remaining anchovy fillets in warmed plates and serve.
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