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1
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.
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2
Pour off all but 3 tablespoons bacon fat from pot.
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3
Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes.
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4
Transfer nuts with slotted spoon to paper towels to drain and season with salt.
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5
Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes.
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6
Add garlic and red pepper flakes and cook, stirring, 1 minute.
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7
Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute.
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8
Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more.
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9
Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.
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10
While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.
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11
Drain linguine in a colander.
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12
Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute.
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13
Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.
