Cut cabbage into bite-sized pieces. Slice garlic thinly and remove the core using a toothpick.

Heat olive oil, garlic, and chili flakes in a pan over low heat until fragrant. Add cabbage, clams, and white wine. Cover and cook over medium heat for 2–3 minutes until clams open. Remove clams temporarily.

Add water, salt, and pepper to the pan. Bring to a boil, then add spaghetti (broken in half). Stir and cook over low-medium heat for the time indicated on the package, stirring occasionally.