Spaghetti With Chicken Livers
|Spaghetti||8 Ounce (1 Package)|
|Boiling water||1 Liter, salted|
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Mushrooms||1⁄2 Pound, sliced|
|Green onions||4 , sliced (Including Tops)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Marsala wine/White wine||1⁄4 Cup (4 tbs)|
|Chicken livers||1 Pound, cut in half|
For the Pasta; Follow the package directions and cook the spaghetti in a large kettle of boiling salted water until al dente; drain thoroughly.
Meanwhile, in a wide frying pan over medium-high heat, melt butter.
Add mushrooms and onions and cook, stirring, until vegetables are soft (2 to 3 minutes).
Add parsley, Marsala, and livers.
Cook, stirring often, until livers are just firm but still slightly pink in center when slashed (about 5 minutes).
Place hot drained spaghetti in a serving bowl and toss with chicken liver mixture until well combined.