Spaghetti with Chicken Livers
Prep: 10 mins
Cook: 10 mins
Yields: 2 Servings
"This is a first. A good recipe. Just 5 ingredients and perfect out of the gate! I did nothing here but translate it into English."
- Start boiling the spaghetti noodles.
- In a bowl, gently mix together the livers, garlic, oil, parsley, salt and pepper.
- Add to a large medium heat pan and cook until tender. ~5 minutes. While the liver is cooking, cut each one in half with your spatula.
- Using tongs, transfer the al dente spaghetti into the pan, add a half cup of the spaghetti water, and gently incorporate until the water is absorbed and resulting sauce is creamy.
- Add another 1/2 cup of noodle water and repeat.
- Optional: Top with more pepper and parmesan.
You're welcome.
All in all, the original recipe is not too bad except as always, I prefer the "church cookbook style" to the the modern recipe format. In this case, I removed the history of risotto, of rice, and of Italy. Removed photos showing how to pour peas into an Instant Pot. I also removed the social media links and the ads shilling yet another cookbook. Coverted relevant parts to metric and by some miracle, made a 250 word recipe fit on a single printable page!