Chicken Liver Fettucine
500 gm chicken livers
500 gm fettucine pasta
5 green shallots [ spring onions chopped 2 cm lengths ]
12 spears fresh asparagus, chopped 2 cm lengths
1 / 2 cup teaspoon crushed garlic
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 chicken stock bouillon
1 cup sour cream
1 tablespoon oil
Salt + pepper + grated nutmeg
Trim livers and cut them in half.
Boil, steam or microwave asparagus until just tender and drain.
Heat oil in pan. Add livers and cook stirring until livers change color.
Add shallots, garlic, asparagus and herbs. Stir until wilted.
Season, add bouillon, cream and stir over heat until combined heated through.
Meanwhile add pasta to large pan of boiling water with a dash of salt and a
few drops of oil, simmer until tender. Drain and rinse.
Add to sauce, heat thoroughly without boiling and serve.
