Ingredients

10 bacon slices (1/2 lb), chopped

3/4 cup pine nuts (1/4 lb)

1/4 lb shallots, finely chopped (3/4 cup)

6 garlic cloves, minced

1 teaspoon dried hot red pepper flakes

2 tablespoons olive oil

3 lb collard greens, stems and center ribs discarded and leaves chopped

1/4 teaspoon salt

2 cups water

1 lb dried linguine

1 lb grape or cherry tomatoes, quartered

1 cup Parmigiano-Reggiano shavings, made with a vegetable peeler from a 6-to 8-oz wedge

Description

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