Spaghetti With Panfried Chicken Livers

1. 1

   Cook 400g spaghetti in lightly salted boiling water with 1 tsp olive oil until al dente. Drain.

2. 2

   Meanwhile, heat 2 tbsp extra virgin olive oil in a large frypan and cook red onions over medium heat for 3-4 minutes.

3. 3

   Add trimmed chopped chicken livers and cook gently for 2-3 minutes until they just change colour.

4. 4

   Stir in sage leaves and light cream and stir over low heat for 1-2 minutes until very hot.

5. 5

   Remove from heat and add 1 beaten egg, stirring quickly to combine. Season with salt flakes and cracked black pepper.

6. 6

   Pour sauce over drained pasta, toss gently and serve sprinkled with 2 tbsp grated parmesan.

* Per serving · 4 servings · Values may vary.