Wash the clams by rubbing their shells together.

Cut spring cabbage into bite-sized pieces. Mince garlic after removing its core. Remove stems and seeds from dried chilies.

Boil water in a pot, add salt and spaghetti, and cook according to package instructions. Add cabbage 1 minute before the pasta finishes cooking. Drain well.

Heat olive oil, garlic, and chilies in a frying pan over low heat until fragrant. Add clams and white wine, cover, and steam for 3–4 minutes until clams open.