Chop the speck and the shallots with a knife, then slowly heat the extra virgin olive oil with them in a wok over low heat. Cook for a few minutes: the shallot must be only transparent and not brown. Add the cheese and a ladle of hot water to melt the cheese well.
Cook the Spaghetti Filotea in plenty of salted boiling water for 13 minutes. Drain the pasta and toss it in the wok with the speck sauce . Then add the chopped chives into rings, keep aside a little to decorate the dishes. Add a little of cooking water pasta to keep smooth the sauce.
Serve adding a sprinkle of chopped chives over the spaghetti and enjoy!