Cabbage, yuzu pepper and salted pasta

Cut the cabbage into bite-sized pieces, cut the bell pepper in half, remove the seeds, and cut into 5mm wide pieces

Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)

While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.

Add the cabbage and peppers and sauté over medium heat

Once the cabbage has softened, move the ingredients to the edge of the frying pan, add the salted fish in the empty space, and stir-fry until lightly cooked through, then stir-fry the whole thing together

Add white wine and spaghetti cooking water (about 80ml), cover and heat for about 4 minutes

Add the cooked spaghetti to the frying pan, add the yuzu pepper, spaghetti cooking water (about 50ml), olive oil (1 tablespoon), and parsley (1 teaspoon), and mix well

Place on a plate and sprinkle the rest of the parsley and you're done.