In a pan, fry the julienned peppers in half the oil to 140/150 ° C for a few seconds. Then absorb the excess oil from the fried peppers and put aside. Boil the cabbage for 3-4 minutes, in a large pot of salted water, than take off the cabbage with a slotted spoon and cool it in iced water. In the same water (where the cabbage has been cooked) cook the spaghetti. In the meantime, in a large pan, warm up the remaining oil and move it from the fire. Add the desalted and chopped anchovies and the pepper powder. Drain the spaghetti pasta and add it to the oil and the pepper powder. Add a little cooking water, the cabbage and salt. Cook until creamy. Serve by placing a nest of spaghetti in the center of the plate and decorate it with the fried julienned peppers.