How to make
Put the spaghetti to boil in salted water until they're al dente or one degree below that, because then we will fry them.
During this time, clean the mushrooms with a damp cloth or very briefly under running water and then dry them immediately with a clean cloth. Remove the stumps of the larger mushrooms and cut them all into large pieces.
Heat some of the butter and all of the olive oil over moderate heat. Add the garlic cloves, which have been chopped or cut into thin slices. When they release their aroma, increase the heat and without allowing the garlic to burn and add the shiitake mushrooms.
When they are sealed, scoop a little of the broth with a ladle, in which the pasta is boiling and pour it into the pan. When it evaporates, repeat. This will prevent the garlic from darkening and a creamy sauce will be obtained, thanks to the water, which is rich in starch from the pasta. At the same time, the mushrooms will not release much of their juices, because they are already sealed.
Using a spaghetti serving spoon, remove them from the water and place them in the pan. Add the soy sauce, sesame seeds and half of the squeezed lime juice. Stir or toss lightly, until the liquid is absorbed and fry them well as soon as they remain in fat. Add the remaining butter.
Distribute them into separate portions and you can optionally drizzle them with more of the citrus juice.
Serve the fried spaghetti warm.
* The recipe is my own, very easy to make and with a good combination of flavors.
It is close to Asian cuisine and can be experimented with and enriched with more ingredients such as carrots and zucchini strips, shrimp or mussels. The garlic cloves can be replaced with two fresh stalks of garlic. The butter can be replaced entirely with olive oil, but I don't think it will turn out that tasty.
Try it and share how you like it the most.
Good luck!
