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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 couple of tablespoons of the olive oil, cover and set aside.
Prepare the black garlic. Peel all the black garlic and then roughly chop it, keeping it in relatively large chunks.
Make the sauce. Coat the bottom of a 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.)
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.)
Adjust the seasonings and garnish. Season to taste again if necessary, sprinkle with the chopped chives and serve.