Drain and spin the sliced brussels sprout to remove the water, place in a bowl and set aside.

In a small dry skillet over medium heat, toast the pine nuts, when toasted, set aside.

Cook pasta according to package directions until al dente, then scoop it out of the water and place in a big bowl.

While the water is boiling for the pasta, heat the olive oil in a large skillet over medium heat. Add the shallots and cook until soft, about 1 ½ minutes. Add the garlic and pinch of salt, saute until fragrant, about 30 to 40 seconds.

Add the wine and brussels sprouts to the pan and cook until sprouts start to soften.

Remove from heat and toss in the shaved parmesan.

Transfer sprouts to the bowl with the pasta, toss in the red pepper flakes, taste and season with more salt if needed.