1.Cook pasta in a large saucepan of boiling, salted water until tender; drain.
2.Meanwhile, heat oil in a large saucepan. Cook mushrooms, garlic and ham, stirring, until ingredients are browned lightly. Add wine and boil with lid off until wine reduces by half. Stir in cream. Reduce heat and simmer, uncovered, until sauce thickens slightly.
3.Add chives and pasta to sauce; toss to combine.