In a large skillet, heat 2 tbsp of butter over high heat. Sauté the fresh mushrooms for about 5-7 minutes until golden brown. Stir in the garlic, salt, and pepper, and continue to let cook for 1-2 minutes until the garlic is fragrant and almost golden brown. Set aside over low heat to keep warm.

Cook pasta in a large pot of boiling water, according to the package directions. Reserve 1/4 cup of the pasta cooking water and drain the remaining water. Combine the pasta and the reserved pasta water with the mushroom mixture. Add the remaining tbsp of butter, 1/2 cup of chives and season with more salt and pepper if needed. Serve.