Instructions

1. 1

   In a small skillet, fry the garlic in olive oil until fragrant.

2. 2

   Add the mushrooms. When the mushrooms are almost done, add the fresh rosemary, be careful not to let it burn.

3. 3

   In a large skillet, fry the chopped savoy cabbage until the desired level of crispiness is achieved.

4. 4

   Once the cabbage is nearly done, pour half of the bottle of wine into a pot. Dilute with boiling water until you have enough to cook the pasta in (but try not to dilute it too much). Bring to a boil and salt the water.

5. 5

   Add the spaghetti.

6. 6

   Drain the pasta, reserving about 1/4 cup of the pasta water.

7. 7

   Add the pasta to the skillet with the cabbage.

8. 8

   Add the mushrooms and rosemary (you might want to de-glaze the pan they were in with some more wine).

9. 9

   Add the reserved wine/water mixture to the pan with the pasta and cabbage. Season with salt and pepper.

10. 10

    Add olive oil if it's too dry, and don't forget plenty of Parmesan.