Linguine with lentils simmered in white wine

Ingredients

• 1/2 cup green lentils
  
• 1/2 cup dry white wine
  
• 1 1/2 cups water
  
• 1 teaspoon fennel seeds, wraped in cheese cloth or tea ball
  
• 1/2 teaspoon dried oregano
  
• 1/2 teaspoon dried sage
  
• 1 garlic clove
  
• 1 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 8 ounces pasta
  
• 1/4 cup extra virgin olive oil
  
• Parmesan
  

Directions

1. Rinse lentils under cold water and place in a sauce pan. Add to sauce pan white wine, water, fennel seeds, sage, oregano, 1 whole clove of garlic, salt and pepper and combine with lentils.
2. Bring lentils to a boil and reduce heat to a simmer. Cook uncovered for 15-20 minutes, or until tender. Most of the water should be absorbed.
3. While lentils are simmering bring a large stock pot of water to a boil (add salt to water) and cook linguine.
4. Drain pasta when cooked. Toss pasta with 1/4 cup or more of olive oil.
5. Remove garlic clove if desired and cheesecloth with fennel seeds. Add lentils to pasta and toss.
6. Serve with grated Parmesan.