Linguine with lentils simmered in white wine

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.