- 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.