Cook the linguine 1-2 minutes less than the package instructions - drain, reserving 2 tablespoons of pasta cooking water.
Heat the olive oil in a large sauté pan and brown the pumpkin.
Add the ginger and cook until fragrant, about 30 seconds.
Add the vanilla, nutmeg, salt and wine and cook 2-3 minutes.
Add the cream and simmer 2-3 minutes.
Turn the heat off and add the pasta, tossing until coated with the sauce.
If the sauce is too thin, add the reserved pasta water to thicken.
Garnish with fresh sage and crushed hazelnuts and serve warm.