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1
Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them to bottom into halves or quarters.
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2
If they seem at all sandy, swish them very briefly in a bowl of warm water and blot on kitchen towels, then set aside.
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3
Put a large pot of water on to boil for the pasta.
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4
Trim chicken livers: cut each liver into two lobes, discarding any veiny bits, then cut livers into 1-inch pieces.
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5
Put about 1 cup flour in a low bowl and add 1 teaspoon salt, a generous amount of black pepper and a pinch of cayenne.
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6
Dip liver chunks in flour mixture, then set them aside in one layer on a baking sheet.
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7
Heat olive oil in a wide skillet over medium high heat.
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8
Quickly brown liver pieces on all sides, then remove them from the pan and blot on paper towels.
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9
Add butter and shallots to pan and cook, stirring frequently, until shallots are softened and beginning to brown, about 2 minutes.
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10
Add mushrooms, season generously with salt and pepper and cook them together with the shallots for about 5 minutes, until they are somewhat soft.
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11
Add sherry and cook for a minute or so, then add 2 cups chicken stock.
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12
Bring to a simmer and add previously browned liver.
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13
Cook for about 5 minutes.
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14
It should look quite saucy.
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15
Add more chicken stock, if necessary.
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16
Taste and adjust seasoning.
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17
Stir in creme fraiche and turn off heat
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18
Boil pasta until al dente and drain.
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19
While pasta is cooking, beat egg yolks, lemon juice and lemon zest together in a small bowl.
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20
Pour egg mixture slowly into chicken liver sauce, then stir for a minute or so over low heat until slightly thickened, being careful not to curdle egg.
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21
Divide pasta among bowls and spoon sauce over.
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22
Mix tarragon, parsley and chives together and sprinkle over each serving.
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23
Scatter prosciutto ribbons on top, if using, and serve immediately.
