- 10 slices bacon, chopped
- 3/4 cup pine nuts
- 3/4 cup finely chopped shallots
- 6 cloves garlic, minced
- 1 teaspoon dried hot red pepper flakes
- 2 tablespoons olive oil
- 3 pounds collard greens, stems and center ribs discarded and leaves chopped
- 1/4 teaspoon salt
- 2 cups water
- 1 pound dried linguine
- 1 pound grape or cherry tomatoes, quartered
- 1 cup Parmigiano-Reggiano shavings, made with a vegetable peeler
- Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.
- Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.
- While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.
- Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.