1 T extra-virgin olive oil, plus more for drizzling
2 cloves garlic, finely minced
1 small shallot, finely minced
1 t Calabrian hot chili spread, or more to taste
Cook pasta in salted water, bringing to a boil and stirring occasionally. Cook until it's just under al dente.
Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring constantly, until softened but not browned, for about 2 minutes. Add the Calabrian chili spread and stir until it's evenly mixed.
Add wine and cook until liquid is reduced down to less than 2 tablespoons, about 1 minute. Add the thawed kelp and crème fraîche and mix to combine. Remove pan from heat and set aside until pasta is cooked.
When pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the pan with the garlic/oil mixture. Set pan over high heat and cook, stirring and swirling constantly, until the sauce comes together and develops a creamy consistency and the pasta is fully cooked, about 1 minute. Add more pasta water as necessary to thin the sauce if it over-thickens. Season to taste with salt and black pepper.
Divide pasta between warmed serving bowls, drizzle each portion with more extra-virgin olive oil, and garnish with chives.