Spaghetti Caruso

• 3 cups canned imported tomatoes with tomato paste or 2 3/4 cups canned imported tomatoes and 1/4 cup tomato paste
• 1/4 cup olive oil
• 1/2 pound mushrooms cut into 1/4-inch-thick slices, about 4 cups
• 1 teaspoon finely minced garlic
• 1/2 teaspoon chopped fresh rosemary or half the amount dried
• 1/2 teaspoon dried oregano
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 1/4 pounds fresh chicken livers
• 1/2 cup flour
• 13 cup corn, peanut or vegetable oil
• 4 tablespoons butter
• 3/4 pound spaghetti, spaghettini or capellini
• 1/2 cup freshly grated Parmesan cheese or more to taste

1. Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree.
2. Set aside.
3. Heat the olive oil in a skillet and add the mushrooms and cook, stirring, about 5 minutes.
4. Sprinkle with garlic and stir.
5. Add the tomato mixture and bring to a boil.
6. Stir in the rosemary, oregano, salt and pepper.
7. Cook about 15 minutes, stirring occasionally.
8. Meanwhile, pick over the livers, cutting away dark spots and fibers.
9. Cut each liver in half.
10. Line a mixing bowl with a sieve and set aside.
11. Bring a large amount of water to a boil to cook the spaghetti.
12. Season the flour with salt and pepper.
13. Dredge the livers in the flour, shaking off the excess.
14. Heat the corn oil in a heavy skillet and add half of the livers at a time.
15. Cook over high heat, stirring the livers until browned and crisp, about 3 minutes per batch.
16. As the livers are browned, transfer them to the sieve.
17. Continue cooking until all the livers are cooked and drained.
18. Pour the fat from the skillet and wipe it clean.
19. Add half of the butter to the skillet and cook until butter is melted and foamy.
20. Add the livers and cook about one minute, tossing them in the hot butter.
21. As the livers are cooked add the spaghetti to the boiling water.
22. Cook, stirring, 5 minutes or longer until tender.
23. Drain.
24. Empty the spaghetti into a mixing bowl and add the remaining two tablespoons of butter and toss.
25. Pour the mushroom and tomato sauce over the spaghetti and toss.
26. Arrange the livers on top.
27. Sprinkle with cheese and serve hot.

tomatoes, olive oil, mushrooms, garlic, fresh rosemary, oregano, salt, freshly ground pepper, chicken livers, flour, corn, butter, spaghettini, parmesan cheese

Taken from cooking.nytimes.com/recipes/1523 (may not work)