Spaghetti with chicken liver

Ingredients for 4 servings:

• 500g spaghetti
• 750 g chicken liver(s), fresh or frozen
• 2 onions
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 tsp sautéed thyme
• 1 tsp, sautéed rosemary
• Salt and pepper, white
• 100 ml cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a favorite meal of my family

Cook the spaghetti in plenty of boiling salted water until al dente. Clean and wash the chicken livers. Peel the onions and garlic. Halve the onion and cut into half rings. Finely chop the garlic. Heat the olive oil in a pan and sauté the onion rings until translucent. Then add the garlic and chicken livers. Sauté everything for about 20 minutes. Add the thyme and rosemary. Then add a little of the cooking water from the pasta and the cream. Simmer slightly until it reaches the desired consistency and the chicken livers are cooked through and no longer too pink. Season with salt and freshly ground white pepper. Add the cooked spaghetti to the chicken livers and mix everything well. Then serve on four warmed plates. Serve with a piece of fresh baguette and a red lettuce.