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Pasta with chicken livers


  • Clean the livers, removing any green bits or sinew. Then cover with milk and refrigerate for 20 mins. Drain well.
  • When ready, cook the pasta in plenty of lightly salted, boiling water until al dente, adding the peas towards the end. Drain well.
  • At the same time, heat a little oil with a knob of butter in a large heavy-bottomed pan and gently sauté the red onion, garlic, bacon and sage until tender, stirring now and again.
  • Then add the livers and seal on both sides (in 2 lots if needed).
  • Pour 2 good slurps of dry vermouth into the pan and add another 1-2 dollops butter. Briefly cook until the sauce just begins to bubble. (Don’t overcook the livers!)
  • Then add the drained pasta with the peas and toss with quite a bit of grated parmesan.
  • Serve in individual bowls with extra parmesan sprinkled on top.


  • 500 gm chicken livers
  • milk
  • 450 gm spaghetti or pappardelle
  • sea salt & freshly ground pepper
  • 1 cup frozen peas
  • olive oil
  • 2-3 good knobs butter
  • ½ red onion, finely chopped
  • 1 large garlic clove, crushed
  • 2-3 rashers streaky bacon, finely chopped
  • 6 fresh sage leaves, sliced
  • dry vermouth
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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