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1
Pick over the livers and discard any tough connecting membranes.
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2
Cut the livers into bite-size pieces.
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3
Set aside.
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4
Melt the butter and the olive oil in a small nonstick skillet.
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5
Add the onions and salt and pepper to taste.
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6
Cook over medium heat until wilted; then, add the garlic and the sage.
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7
Cook, stirring often, until the onions become tender.
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8
Transfer the onion mixture to a large saucepan.
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9
Set aside.
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10
Place the flour on a flat dish, and add salt and pepper to taste.
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11
Add the livers, and stir thoroughly to coat them.
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12
Shake off the excess flour.
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13
Heat the oil in a nonstick skillet large enough to hold the livers in one layer.
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14
When hot and almost smoking, add the livers.
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15
Cook over high heat, turning the livers as necessary so they brown evenly.
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16
Cook until well browned, about 3 to 4 minutes or longer.
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17
Transfer the livers with a slotted spoon to the saucepan with the onions.
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18
Meanwhile, cook the noodles in salted water according to the package instructions.
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19
Do not overcook.
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20
Drain and reserve 1/4 cup of the cooking liquid.
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21
Add the cream and the cooking liquid to the saucepan with the onion-liver mixture.
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22
Bring to a boil, add the drained noodles, nutmeg and the Parmesan cheese.
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23
Toss well, check for seasoning, and serve immediately.
