Black pepper shitake with angel hair pasta

Ingredients
50cents angel hair pasta, al dente
5 fresh Shitake, sliced
1 spoon oyster sauce
1 spoon light soy sauce
2 tablespoons ground black pepper
3 spoons chopped garlic
3 tablespoons butter

1. Heat up butter lightly in wok. Add in garlic.

2. Add shitake and stir for 1-2 minutes. Add in oyster sauce and light soy sauce. Stir around. Add black pepper.

3. Put in pasta. Stir and mixed shitake and sauce with pasta. Serve hot.

Some big red chilli could be added to enhance the black pepper taste. But I was just using some leftover ingredients to cook this pasta, so I omitted the chilli. Normally, I qould prefer angel hair pasta because of its thinness and also it cooks al dente in just 2 minutes. Spaghetti would required 13-15 minutes.