Spaghetti With Panfried Chicken Livers

• 400 g spaghetti
• extra virgin olive oil
• 2 small sliced red onions
• 250 g trimmed chopped chicken livers
• 2 tablespoons chopped sage leaves
• 1 cup light cream
• 1 beaten egg
• salt, flakes
• cracked black pepper
• 2 tablespoons grated parmesan cheese

1. Cook 400g spaghetti in lightly salted boiling water with 1 tsp olive oil until al dente. Drain.
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. Add trimmed chopped chicken livers and cook gently for 2-3 minutes until they just change colour.
4. Stir in sage leaves and light cream and stir over low heat for 1-2 minutes until very hot.
5. Remove from heat and add 1 beaten egg, stirring quickly to combine. Season with salt flakes and cracked black pepper.
6. Pour sauce over drained pasta, toss gently and serve sprinkled with 2 tbsp grated parmesan.

extra virgin olive oil, red onions, chicken livers, sage, light cream, egg, salt, cracked black pepper, parmesan cheese

Taken from www.food.com/recipe/spaghetti-with-panfried-chicken-livers-334089 (may not work)