Pour boiling water over ½ cup dried shiitake mushrooms to re-hydrate, leave covered in water for at least one hour. Once rehydrated finely chop the mushrooms. Keep aside ¼ cup of the water that the mushrooms were in.
Put the dried spaghetti in a pot of boiling salted water and a glug of oil.
After the spaghetti has been in the boiling water for about 2-3 minutes, start the lemon butter sauce.
Add 3 tablespoons olive oil and 3 tablespoons butter into a pan on medium heat. Once the butter melts, add 2-3 tinned anchovies, sauté until the anchovies disintegrate.
Add 1 tablespoon finely sliced garlic and 1 finely diced jalapeño. Once the garlic starts to brown add the mushrooms, 1 teaspoon black pepper and salt to taste.
Take the sauce off the heat and wait for the spaghetti to cook to al dente. Keep 1/4 cup of the water that the pasta cooked in aside.
Put the pan with the sauce back on high heat and add the cooked spaghetti into the pan with ¼ cup of the pasta water and ¼ cup of the mushroom water. Mix through for a couple of minutes until the water evaporates and the pasta gets nice and glossy. Turn off the heat and add the juice of 1 medium lemon and the lemon zest on top.
Top with 2 tablespoons goat’s cheese and serve.
