Heat covered 6-quart pot of water to boiling on high. Add 1 teaspoon salt. Meanwhile, in 10-inch skillet, heat oil on medium. Add shallots; cook 2 minutes, stirring frequently. Add garlic, sage, oregano, rosemary, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 1 minute, stirring. Add broth and wine. Heat to boiling on high. Reduce heat to medium; cook 5 minutes or until reduced by half, stirring. Remove from heat. While sauce cooks, add pasta to boiling water; cook as label directs. Finely chop basil and parsley; set aside. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot. Stir in wine mixture along with chives, basil, parsley, and reserved pasta water. Toss until well combined. Divide pasta among 4 serving plates; top with Parmesan. Garnish with parsley sprigs.