Spaghetti With Chicken Livers
|Olive oil/Vegetable oil||3 Tablespoon|
|Finely chopped green onions||1⁄2 Cup (8 tbs)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chicken livers||1⁄2 Pound, drained and chopped|
|Dried sage||1⁄4 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced parsley||2 Tablespoon|
1. Cook the spaghetti according to package directions.
2. Meanwhile, heat the oil in a 10-inch skillet over moderate heat. Add the green onions, and cook, uncovered, for 5 minutes, or until soft.
3. Add the wine to the skillet, and simmer, uncovered, for 2 minutes. Add the chicken livers, butter, sage, salt, and pepper, and simmer for 10 more minutes.
4. Drain the spaghetti thoroughly in a colander, and place in a warm serving bowl. Toss the chicken liver mixture with the spaghetti, and sprinkle with the cheese and parsley. Serve with a green salad or with Baked Zucchini with Tomatoes.