Spaghetti with Shimeji Mushrooms

I thought I'd give Shimeji mushroom in a pasta dish a try. This is a light dish and I increased the amount of chiles in it.

Spaghetti with Shimeji Mushrooms

300g Shimeji mushrooms
3 tbsp olive oil
3 cloves garlic, finely chopped
1 tbsp dried chili flakes
10-15 bird's eye chillies, halved
Salt and freshly ground black pepper
1 tsp lemon zest
1/2 lemon, juiced
1 pound dried spaghetti
Handful of fresh parsley, roughly chopped
2 tbsp unsalted butter

1. Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Trim and separate the mushrooms into individuals. Meanwhile, cook the pasta in boiling, salted water until al dente.
2. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic, chilli flakes and halved bird's eye chillies with a pinch of salt.
3. Continue to fry fast for 4 to 5 minutes, tossing regularly. Add in the lemon zest. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
4. Drain and add the pasta to the mushrooms, with parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Sprinkle with a little extra parsley before serving.

Original recipe by Jamie Oliver.

Remarks: It is still not spicy enough by my standard. I would suggest pounding the garlic and bird's eye chiles for those who love some heat.