Spaghettini With Chicken Livers

• 8 ounces dry spaghettini (I used less for the 2 of us)
• 4 ounces chicken livers (I used a couple more)
• sea salt
• 3 tablespoons butter
• 1 tablespoon finely chopped shallot
• 12 cup dry white wine
• 1 cup chicken broth
• 14 cup heavy cream
• fresh ground black pepper
• 1 pinch cayenne pepper
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped fresh sage

1. Set a pot of salted water to boiling.
2. Clean the chicken livers, removing the membranes.
3. Heat butter in a skillet over medium heat.
4. Add livers and saute quickly.
5. Scoop out of pan and keep warm.
6. Add shallots to skillet and saute until golden.
7. Pour in wine, scraping and deglazing pan.
8. When syrupy, add the chicken broth.
9. Bring to a boil and reduce heat to simmer.
10. Simmer 3 minutes.
11. Set aside.
12. Cook the spaghettini in the boiling water.
13. Set saute pan over medium heat.
14. Add the heavy cream, pepper and cayenne.
15. Bring just to a boil, Add the livers.
16. Toss in the drained spaghettini.
17. Cook 2 minutes.
18. Fold in the parsley and sage and toss.
19. Sprinkle with freshly grated Parmesan cheese and serve.

spaghettini, chicken livers, salt, butter, shallot, white wine, chicken broth, heavy cream, fresh ground black pepper, cayenne pepper, parsley, fresh sage

Taken from www.food.com/recipe/spaghettini-with-chicken-livers-334987 (may not work)