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1
Cut the livers in half.
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2
Pick over and discard any tough connecting membranes.
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3
Set aside.
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4
Heat the olive oil in a nonstick skillet over high heat.
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5
Add the mushrooms, salt and pepper.
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6
Cook, stirring often, until the mushrooms are lightly browned.
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7
Add the shallots and garlic and cook, stirring, until wilted.
-
8
Do not brown the garlic.
-
9
Add the crushed tomatoes, cubed tomatoes, basil, pepper flakes, salt and pepper; bring to a boil and simmer 5 minutes.
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10
Set aside.
-
11
Meanwhile, put the flour in a flat dish.
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12
Add salt and pepper, and blend well.
-
13
Add the livers and stir thoroughly to coat them.
-
14
Remove them and shake off excess flour.
-
15
Heat the vegetable oil in a large nonstick skillet over high heat.
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16
Add the livers a handful at a time and cook, turning as necessary so they brown evenly and are crisp, about 3 minutes.
-
17
Transfer them with a slotted spoon to the mushroom mixture.
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18
Cook the noodles to the desired doneness.
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19
Drain well and reserve 1/4 cup of the cooking liquid.
-
20
Return the pasta to the kettle.
-
21
Add the liver-mushroom mixture, the cooking liquid and the cheese.
-
22
Over medium heat blend and toss gently but thoroughly.
-
23
Serve immediately.
