Cook the pasta “al dente” in salted water, drain and add olive oil so that the pasta does not stick together.
Boil the cabbage, drain it and make a pesto with some olive oil in a mincer.
Heat the olive oil in a casserole, add the garlic and the clams, some white wine and let boil covered until the shells are open.
If some do not open, remove them. Remove some of the stock left, take out the clams and put the pasta into the casserole.
Sauté with the pesto and the remaining stock for a few seconds. Adjust the seasoning and serve putting the clams around the pasta and the chopped parsley on top.