Cut the cabbage into bite-sized pieces and slice the onion thinly.

Mince the garlic and remove the vein from the peeled shrimp.

Combine shrimp and sake in a bowl, let sit for 5 minutes, then pat dry.

Boil water in a pot and cook spaghetti according to package instructions. Reserve 3 tbsp of pasta water and drain the spaghetti.

Heat olive oil, garlic, and chili in a frying pan over low heat until fragrant. Add onion and cabbage, and stir-fry over medium heat until softened.