Serves 2, can be doubled

Melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer to small bowl. Add shallots and sage to same skillet. Saute until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce in reduced to generous¾ cups about 5 minutes. Add pasta to sauce; toss. Season with salt and pepper. Sprinkle with pecans and parmesan.