Creamy Chicken Livers With Tagliatelle

• 1 tablespoon oil
• 1 large onion, thinly sliced
• 1 courgette, sliced
• 1 teaspoon dried herbs
• salt
• pepper
• 350 g chicken livers
• 0.5 (8 ounce) can dry white wine (8oz)
• 3 tablespoons double cream
• 500 g tagliatelle pasta noodles (fresh tends to be better)

1. Heat the oil in a frying pan and saute the onions.
2. Next, add in the raw chicken livers and leave to cook for about 5-10 minutes until they are nicely browned.
3. Add in a couple of twists of pepper and salt, herbs and the courgette. Pour in the white wine and next the double cream to give it it's sauce. Leave for about 20 minutes simmering, as you want the sauce to reduce a bit to make it more flavourful.
4. Place the tagliatelle in boiling water usually taking 3-5 minutes to cook. (I sometimes add olive oil in the pasta after it's been cooked just to give it some extra flavour.
5. You could add in all kinds of vegetables in this dish, so it means you don't necessarily need a side dish of veggies).

oil, onion, courgette, herbs, salt, pepper, chicken livers, white wine, double cream

Taken from www.food.com/recipe/creamy-chicken-livers-with-tagliatelle-304700 (may not work)