Bring a few quarts of salted water to a simmer. Meanwhile, in a separate pan, heat 2 tablespoons of the butter on medium heat.

Add the fairy rings to the pan and cook for a few minutes to brown them, then season with salt and pepper. Add the wine and cook for 2-3 minutes, then add the chicken stock. Bring the water to a boil, add the pasta and stir thoroughly to prevent clumping.

Cook the pasta to al dente, then add to the pan with the mushrooms.

Cook the mixture for another minute or two, add the remaining butter and stir to make a creamy sauce, finish with the garlic chives at the last minute, double check the seasoning for salt and pepper then divide the pasta between two warmed bowls and serve immediately.