Stir-fried Chicken Livers with Puttanesca Sauce and Fusilli
Serve a chic and spicy stir-fry pasta sauce in minutes using a tub of chicken livers and a jar of one of the favourite sauces in my range. If you can't find chicken livers use strips of lamb liver.
Created By: Roz Denny
Ingredients
Loyd Grossman Puttanesca sauce
125g Loyd Grossman Fusilli pasta
250g chicken livers, thawed if frozen
2-3 tbsp Extra Virgin Olive Oil
2 cloves garlic, crushed
a good pinch dried thyme or oregano
200g mangetouts or sugar snap peas a knob of butter
sea salt and freshly ground black pepper
How to cook it
Cook the pasta according to pack instructions, then drain. Rinse briefly in cold water and drain again.
Meanwhile, cut the livers into bite size pieces, if necessary.
Heat the oil until hot, then stir fry the livers with the garlic and herbs over a high heat for about 5 minutes until firm and nicely browned. Season well.
Mix in the sauce, then simmer for another 3 minutes or so. Toss in the pasta and re-heat until bubbling.
Boil the mangetouts or sugar peas until just tender, drain and toss with the butter. Serve the pasta with the vegetables.