Heat a dry frying pan over a high heat. Add the pine nuts and toast for 3 minutes until golden. Reserve.

Chop the bread into rough pieces then finely chop 2 cloves of the garlic. Place the bread into an oven tray along with the chopped garlic, salt and pepper sprinkled over the top. Cover with 2 tablespoons of the olive oil and place in an 200˚c oven for 10 minutes until the bread is crisp and golden.

Remove the bread from the oven and place the contents of the tray in a blender along with the parsley. Blend until the bread is a fine breadcrumb. Reserve for later.

Place the pasta in a deep pan and cover with boiling water. Salt heavily and cook for around 10 minutes or until the pasta is aldente.

Meanwhile, halve the savoy cabbage and slice lengthways into shreds. Heat the remaining olive oil in a large frying pan over a medium heat. Finely dice the remaining garlic and add to the pan along with the chilli flakes and fennel seeds. Fry for a minute then add the sage, chopped, and sliced cabbage to the pan along with 2 tablespoons of the pasta cooking water.

Drain the pasta and pour into the cooked cabbage. Mix to combine well. Serve with the garlic crumb heaped over the pasta and topped with the toasted pine nuts.