Serves 2

INGREDIENTS

200g chicken livers
Pinch of flaky sea salt
Pinch of ground black pepper
200g dried tagliatelle
50g Parmigiano Reggiano
½ chicken stock cube
Extra virgin olive oil
40g butter
Handful of sage
1 clove of garlic, chopped
Lemon juice


METHOD

1 Clean the chicken livers under cold running water. Roughly chop, season with black pepper and salt and leave aside.
2 Bring a large pan of water to the boil and cool the tagliatelle according to the instructions. Reserve a cup of pasta cooking water and crumble your stock cube into it. 
3 Heat a large pan with a hearty serving of olive oil, garlic and half of the butter. Over a medium heat, sauté the livers and sage leaves until browned. Once your pasta is cooked add to the chicken livers along with the cup of stock and cook for a further minute. 
4 Remove from the heat, add
the remaining butter and most 
of your Parmigiano. Turn over a
few times to make sure the butter is melted. 
5 Serve on a nice warm plate and top your dish with the remaining Parmigiano, cracked black pepper and a touch of lemon juice.