Tagliarini con Fegatini
A delightful and economical pasta dish, Tagliarini con Fegatini (tah-glee-ah-ree-nee konn fey-gah-tee-nee) may be served either as a first course or as a main dish, accompanied by a green salad. Tagliarini is a thin pasta which resembles, uncooked, a tightly coiled spring. When cooked it is similar to spaghetti in appearance. If tagliarini is not available, use spaghetti.2 tablespoons olive oil
1 lb. chicken livers, cleaned and chopped garlic cloves, crushed
1 lb. canned tomatoes, drained and with
4 fl. oz. of the can juice reserved
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoon dried thyme
2 teaspoon dried basil
6 oz. shelled fresh or frozen and thawed peas
1 lb. tagliarini, cooked, drained and kept hot
In a large, flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the chicken livers and garlic and cook, stirring constantly, for 3 to 4 minutes or until the livers are lightly browned all over.
Add the tomatoes with the reserved can juice, the salt, pepper, thyme and basil and bring the mixture to the boil, stirring constantly. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Add the peas and continue cooking, stirring occasionally, for a further 15 minutes. Remove the pan from the heat.
Place the tagliarini in a large serving bowl and pour over the sauce. Using two large spoons, toss the mixture until it is thoroughly coated with the sauce.