Spaghetti With Panfried Chicken Livers

Submitted by Chickee

"This recipe is featured in the book, Whip it Up and is by Lynne Mullins. Untested. Should be quick tasty and full of iron!"

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 400 g spaghetti
• extra virgin olive oil
• 2 small sliced red onions
• 250 g trimmed chopped chicken livers
• 2 tablespoons chopped sage leaves
• 1 cup light cream
• 1 beaten egg
• salt, flakes
• cracked black pepper
• 2 tablespoons grated parmesan cheese

directions

1. Cook 400g spaghetti in lightly salted boiling water with 1 tsp olive oil until al dente. Drain.
2. Meanwhile, heat 2 tbsp extra virgin olive oil in a large frypan and cook red onions over medium heat for 3-4 minutes.
3. Add trimmed chopped chicken livers and cook gently for 2-3 minutes until they just change colour.
4. Stir in sage leaves and light cream and stir over low heat for 1-2 minutes until very hot.
5. Remove from heat and add 1 beaten egg, stirring quickly to combine. Season with salt flakes and cracked black pepper.
6. Pour sauce over drained pasta, toss gently and serve sprinkled with 2 tbsp grated parmesan.