Bring a large pot of salted water to a boil and reserve to cook the pasta when needed. In a wide, shallow sauté pan over medium heat, add the olive oil, garlic and shallots and season with salt and pepper. Cook 2–3 minutes, until the garlic and shallots begin to soften, then add the white wine. Season again with salt and pepper and cook until the wine reduces by half. Add the clam juice and clams and cover, keeping the heat on medium until the clams open.

Cook the pasta in the boiling water until al dente, and strain. Stir a small amount of oil into the pasta to keep it from sticking. Reserve the pasta until it is time to serve.

Add the fresh chopped clams, parmesan cheese, butter and oregano to the pan with the whole clams and combine until the butter and cheese melt into the sauce. Season the sauce to your liking with salt and pepper.

In 6 warmed pasta bowls, twirl the cooked pasta into nests. Divide the cooked littleneck clams in their shells around the pasta in a circle. Scoop out the chopped clams and place on top of the pasta nests. Evenly distribute the sauce from the pan among the bowls. Sprinkle the chopped chives over the finished bowls and enjoy.