Spaghetti with panfried chicken livers
Time is precious, especially midweek. Some people just don't want to spend hours in the kitchen after a busy day, so here are a few suggestions for putting dinner on the table in minutes. All ingredients are readily available.
Ingredients
400g spaghetti
extra virgin olive oil
2 small red onions, sliced
250g chicken livers, trimmed and chopped
2 tbsp chopped sage leaves
1 cup light cream
1 beaten egg
salt flakes and cracked black pepper
2 tbsp grated parmesan
Method
Cook spaghetti in lightly salted boiling water with olive oil until al dente. Drain.
Meanwhile, heat 2 tbsp extra virgin olive oil in a large frypan and cook onions over medium heat for 3-4 minutes. Add chicken livers and cook gently for 2-3 minutes until they just change colour. Stir in sage leaves and cream and stir over low heat for 1-2 minutes until very hot.
Remove from heat and add beaten egg, stirring quickly to combine. Season with salt flakes and cracked black pepper.
Pour sauce over drained pasta, toss gently and serve sprinkled with grated parmesan.
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