Step 1

Cook the pasta. Cook the pasta in a large pot of boiling, salted water until it's al dente. (Al dente means "to the tooth." The pasta should be tender, but with a bite to it.) Drain the pasta, toss with a bit of olive oil, cover and set aside.

Step 2

Prepare the black garlic. Peel all the black garlic and then roughly chop it, keeping it in relatively large chunks.

Step 3

Make the sauce. Coat the bottom of a medium to large sauté pan with olive oil, and place it over medium heat. Add the shallots and cook until they are soft and beginning to brown, about 4 minutes. Add the black garlic and toss it with the shallots. Then add the wine, turn the heat to high, and let it reduce by about ⅓. Add the butter and swirl the pan around until it's melted into the wine. Season generously to taste with salt and pepper. (Here's how.)

Step 4

Assemble. Add the cooked pasta to the pan with the sauce and very gently, toss everything together. (If the pan isn't big enough, pour everything into a large bowl to mix it.)

Step 5

Adjust the seasonings and garnish. Season to taste again if necessary, sprinkle with the chopped chives (if desired), and serve.