400g dried spaghetti
1/3 cup extra-virgin olive oil
4 garlic cloves, crushed
3 small red chillies, finely chopped
2 spring onions, thinly sliced
600g button mushrooms, thinly sliced
3 limes, rind finely grated and juiced
salt and ground black pepper to taste

Cook the spaghetti in a large saucepan of salted boiling water for 9-10 minutes or until al dente.
Meanwhile, heat the oil in large frying pan over medium heat.  Add the garlic and chillies and cook, stirring constantly, for 30 seconds or until aromatic.  Add the spring onions and mushrooms and cook, stirring occasionally, for 4-5 minutes or until the mushrooms are tender.
Drain the spaghetti and return the spaghetti to the saucepan.  Add the mushroom mixture and lime rind and juice.  Toss gently over medium heat until well combined.  Season with salt and pepper and serve immediately.
Preparation: 15 minutes
Cooking: 12 minutes

Serves: 4

Note: To reduce the chilli heat in this dish, deseed the chillies. Much of the hotness is contained in the chilli seeds and inner membranes.