Spaghetti With Garlicky Marsala Mushrooms

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5 tablespoons extra-virgin olive oil

1 pound white mushrooms, caps quartered

1 pound shiitake mushrooms, stems discarded, caps quartered

Salt and freshly ground pepper

4 large garlic cloves, 2 thinly sliced and 2 minced

1 medium shallot, thinly sliced

1 1/2 teaspoons minced rosemary

1/2 cup dry Marsala wine

3 tablespoons balsamic vinegar

6 Calamata olives, pitted and coarsely chopped

3/4 pound spaghetti

2 tablespoons unsalted butter

1/3 cup freshly grated Parmesan cheese, plus more for serving

2 tablespoons minced chives

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