Spaghetti alla Gabbiano

Ingredients for 4 servings:

• 400g spaghetti
• 250 g mushrooms
• 250 g chicken liver(s)
• 25 sage leaves
• 4 tbsp olive oil
• 1 m.-sized onion(s)
• 4 garlic cloves
• Parmesan, grated
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

With chicken liver, sage, mushrooms

Clean the mushrooms with a brush and slice thinly. Peel and finely dice the onion and garlic. Wash the sage leaves, pat dry, and chop finely. Cut the chicken livers into small pieces. Heat two tablespoons of olive oil and sauté the diced onion and garlic cloves until translucent, then add the chopped sage, sauté, and set aside. Heat the remaining olive oil and sauté the mushrooms, then add the chicken livers, sauté for 3 minutes, season with salt and pepper, and stir into the sage, garlic, and onions. Meanwhile, bring plenty of water to a boil, add salt, and cook the spaghetti al dente. Drain, reserving two to three tablespoons of the pasta water. Add the spaghetti and the reserved pasta water to the sauce and mix well. Serve on a plate and top with the grated Parmesan cheese.