Pour 1 litre water into a large saucepan, then top up with the red wine. Bring to the boil, then add the linguine and cook according to the instructions on the packet. Meanwhile, toast the walnuts in a large saucepan until golden brown, then set aside.
Dry fry the pancetta for 3-4 minutes until crispy and the fat has rendered down. Remove with a slotted spoon and set aside.
Add the oil and garlic to the pan and heat slowly, gently cooking the garlic for 4-5 minutes until really fragrant. Stir in the walnuts.
Drain the linguine, reserving a good mugful of the cooking liquid. Pour a splash into the pan, then add the pasta and toss well to combine. Add more cooking liquid if needed. Stir through the parmesan and most of the parsley. To serve, divide between two bowls and sprinkle with the remaining parsley.