-Bring a pot of salted water to a boil.

-Cook 8 ounces spaghetti or angel hair pasta until al dente, about 11 minutes. Drain and set aside.

-Meanwhile, make ½ cup of fresh breadcrumbs by putting 1-2 slices of rustic bread in the food processor and whirling until coarsely chopped.

-Melt 2 TBS butter in a medium skillet over medium heat.

-Cook 1 finely chopped garlic clove until fragrant, about 1 minute.

-Stir in breadcrumbs. Season with ½ tsp salt and ¼ tsp pepper.

-Cook, stirring, until breadcrumbs are golden brown, 4 to 5 minutes.

-Cut a savoy cabbage in half. Take out the core, then cut in half again. Slice into thin strips across the grain.

-Melt 3 TBS butter in a large high-sided skillet over medium-high heat.

-Add cabbage, ½ tsp sea salt and ¼ tsp pepper. Toss to coat.

-Cook, stirring, until slightly wilted, 3 to 4 minutes.

-Add ½ cup water. Cook, covered, until tender, about 4 minutes.

-Uncover, and let any water in the skillet evaporate.

-Stir in ¼ cup cream. Cook until sauce is reduced and thick enough to coat cabbage, about 1 minute.

-Add pasta and cook for 1 minute.

-Stir in ¼ cup Parmesan cheese. Transfer to a platter.

-Sprinkle breadcrumb mixture over top, and garnish with more Parmesan.