Chicken Livers Marsala

• 8 oz. pasta
• 8 oz. chicken livers, rinsed
• 2 oz. butter
• 2 Tbsp. olive oil
• 9 sage leaves, 3 finely chopped and 6 left whole
• 2 shallots, finely chopped
• 2 garlic cloves, finely sliced
• 0.25 cup dry Marsala
• salt and freshly ground black pepper
• 0.25 cup grated parmesan

Bring a large saucepan of salted water to the boil and cook the pasta until al dente. Drain the pasta, reserving 0.5 cup of the cooking water, then set the pasta aside and keep it warm.

Trim the livers, removing any discoloured bits and membranes. Pat dry on paper towel, then cut into 2–3 pieces.

Melt half the butter with the olive oil in a large frying pan over medium heat. Add the chopped sage and the shallots and cook for 2 minutes, then add the garlic and cook until soft.

Add the remaining butter and when foaming, add the livers and whole sage leaves and cook for 1–2 minutes or until the undersides of the livers are golden brown, then give the pan a little shake and cook for another 30 seconds or until the livers feel bouncy. You want them slightly pink inside, but not rare.

Add the Marsala to deglaze the pan, then shake the pan again. Remove all the food from the pan and season it with salt and pepper.

Return the pan to medium-low heat, add half the reserved pasta cooking water and half the parmesan and combine to make a creamy sauce—you many need to add a little more water to loosen. Return the livers, their sauce and the pasta to the pan and toss well. Divide among four bowls and serve with the remaining parmesan.