Easy Linguine Romano
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Chicken livers||4 Ounce|
|Whipping cream||3⁄4 Cup (12 tbs) (Or More)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (Or More)|
|Freshly ground pepper||To Taste|
Cook linguine according to package directions until al dente.
Meanwhile heat half the butter in medium skillet over medium-high heat.
Add chicken livers and saute; do not overcook.
Let sauteed livers cool, then chop coarsely.
Combine all ingredients in heavy saucepan.
Place over low heat and mix gently, adding more cheese or cream to reach desired consistency