· 2 tubs of frozen chicken livers
· 1 packet of spaghetti
· 2 fresh green or red chilies
· 4 cloves of garlic
· 1 glass of dry white wine or sherry
· 1 onion, thinly sliced
· 1 tin tomato cocktail
· 1 tin tomato paste
· 1 pallet of white mushrooms
· ½ cup butter
· A dash of olive oil
· Salt and black pepper
· ½ cup of grated Parmesan cheese
· 2 teaspoons brown sugar
In a large saucepan melt the butter and fry the onion until just soft.
Halve the chillies, remove the seeds, chop finely and add to the onion.
Peel the garlic, chop coarsely and add to the onion.
Add the mushrooms and chicken liver.
Fry until mushrooms and chicken livers are just done.
Mix the tomato juice and the tomato paste and add to the mushroom and chicken liver mix.
Add salt and black pepper.
Add sugar, bring to a quick boil, then turn off the heat and cover.
Boil the pasta as per instructions on packet.
Heat a large serving dish and pour a dash of olive oil into the dish and swirl around.
When pasta is done, drain and scoop into heated dish.
Sprinkle with Parmesan cheese.
Spoon liver and mushroom sauce over and serve piping hot.