10 oz chicken livers
4 oz smoked bacon, 4-5 slices
4-6 shallots, about 8oz
15-20 fresh or frozen sage leaves
2 tablespoons olive oil
8 oz fresh tagliatelle
Cook pasta according to package instructions. Slice shallots. Snip or cut sage leaves in half or quarters. Trim chicken livers if needed and cut in half. Sauté bacon in a large nonstick skillet until brown and crisp. Remove, tear into pieces and set aside. If there is a lot of fat, remove all but 1 tablespoon. Add shallots to skillet and sauté until tender and starting to brown. Remove and add to bacon. Add olive oil to skillet. Turn heat up to medium-high, add sage and livers to pan. Sauté 5-8 minutes, livers should still be pink in the center. You may have to do the liver in batches so as not to crowd the pan. Return all liver, shallots and bacon to the pan and heat through. Add the cooked, drained pasta and toss in the skillet, with a tablespoon or 2 of water to help get the browned bits off the bottom of the pan. Put onto a platter and serve.
bacon recipe courtesy of: Katie, Thyme for Cooking, January 15, 2008