Bring a large saucepan of water to the boil and preheat the oven to low. Heat the olive oil in a frying pan over low heat. Peel and chop the onion and add to the oil. Peel the garlic and crush it into the pan, then leave to fry gently.
Chop the parsley and sage leaf and add to the frying pan.
Cut away any discoloured areas and tough sinews from the chicken livers, then slice into large pieces and put aside.
Add the pasta, some salt and the vegetable oil to the boiling water, then return to the boil and cook fresh pasta for about 3 minutes, dried for 10–12 minutes, or until al dente. Drain and keep warm.
Meanwhile, raise the heat under the onion, add the chicken livers and stir-fry until nicely browned. Then pour in the port and boil vigorously until the liquid has reduced by half.
Stir in the butter and season with salt and black pepper. Add the chicken livers to the pasta, toss gently together and serve.
For a main-course meal, serve the dish with a large green salad.
Duck livers can be used instead of chicken livers, and Marsala instead of the port.
NUTRIENTS PER SERVING, WHEN SERVING 4:
good source of vitamins A, B group, C, E and folate, and iron and zinc.