In a large saucepan, cook bacon over medium-high heat until crisp. Drain, reserving 3 tbsp (45 mL) drippings; set bacon aside. Return reserved drippings to saucepan. Add onion and garlic and cook over medium-high heat until soft.
Add tomatoes with their juice, soy sauce and basil. Bring to boil, reduce heat and simmer, uncovered, for 10 minutes.
Meanwhile, cook linguini according to package directions; drain and place in a large pasta bowl. Stir parsley into sauce and pour over linguini; toss well.
Divide pasta among individual serving bowls; sprinkle each serving with Swiss cheese, cooked bacon, Parmesan and hot pepper flakes to taste.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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