Spelt Rigatoni with Chicken Livers, Leeks and Sage

• 1 pound spelt rigatoni
• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 3 scallions, thinly sliced
• 2 leeks, white and light green parts only, thinly sliced
• 1 large shallot, thinly sliced
• Fine sea salt
• Pepper
• 2 tablespoons chopped sage
• 1 pound chicken liverstrimmed, patted dry and cut into 1/2-inch pieces
• 1/4 cup dry white wine
• 1 cup freshly grated Parmigiano-Reggiano cheese
• Lemon wedges, for serving

1. In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes.
2. Drain, reserving 1/2 cup of the pasta water.
3. Meanwhile, in a large, deep skillet, melt 2 tablespoons of the butter in the olive oil.
4. Add the scallions, leeks and shallot and season with salt and pepper.
5. Cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
6. Stir in the sage.
7. Increase the heat to high.
8. Season the livers with salt and pepper and add them to the skillet.
9. Cook, stirring occasionally, until golden all over, about 2 minutes.
10. Add the wine and cook until evaporated, 1 minute.
11. Add the pasta, 1/4 cup of the reserved pasta water, 1/2 cup of the cheese and the remaining 1 tablespoon of butter to the livers and season with salt and pepper.
12. Remove the skillet from the heat and toss the pasta.
13. Add the remaining pasta water if necessary.
14. Transfer the pasta to plates, top with the remaining 1/2 cup of cheese and serve with lemon wedges.

rigatoni, unsalted butter, extravirgin olive oil, scallions, leeks, shallot, salt, pepper, sage, chicken, white wine, cheese, lemon wedges

Taken from www.foodandwine.com/recipes/spelt-rigatoni-chicken-livers-leeks-and-sage (may not work)