Chicken Livers With Spinach Noodles

• 3/4 pound chicken livers
• 2 tablespoons olive oil
• 1/2 pound thinly sliced mushrooms
• Salt and freshly ground pepper to taste
• 4 tablespoons finely chopped shallots
• 2 teaspoons chopped garlic
• 1 cup canned crushed tomatoes
• 4 ripe plum tomatoes, cored and cut into 1/2-inch cubes
• 2 tablespoons chopped fresh basil or Italian parsley
• 1/4 teaspoon dried hot pepper flakes (optional)
• 1 cup flour for dredging
• 3 tablespoons vegetable or corn oil
• 3/4 pound green spinach noodles
• 4 tablespoons Parmesan cheese

1. Cut the livers in half.
2. Pick over and discard any tough connecting membranes.
3. Set aside.
4. Heat the olive oil in a nonstick skillet over high heat.
5. Add the mushrooms, salt and pepper.
6. Cook, stirring often, until the mushrooms are lightly browned.
7. Add the shallots and garlic and cook, stirring, until wilted.
8. Do not brown the garlic.
9. Add the crushed tomatoes, cubed tomatoes, basil, pepper flakes, salt and pepper; bring to a boil and simmer 5 minutes.
10. Set aside.
11. Meanwhile, put the flour in a flat dish.
12. Add salt and pepper, and blend well.
13. Add the livers and stir thoroughly to coat them.
14. Remove them and shake off excess flour.
15. Heat the vegetable oil in a large nonstick skillet over high heat.
16. Add the livers a handful at a time and cook, turning as necessary so they brown evenly and are crisp, about 3 minutes.
17. Transfer them with a slotted spoon to the mushroom mixture.
18. Cook the noodles to the desired doneness.
19. Drain well and reserve 1/4 cup of the cooking liquid.
20. Return the pasta to the kettle.
21. Add the liver-mushroom mixture, the cooking liquid and the cheese.
22. Over medium heat blend and toss gently but thoroughly.
23. Serve immediately.

chicken livers, olive oil, mushrooms, salt, shallots, garlic, tomatoes, tomatoes, fresh basil, pepper, flour, vegetable, green spinach noodles, parmesan cheese

Taken from cooking.nytimes.com/recipes/4555 (may not work)