Summary

Ingredients

• 400 g spahetti
• 250 g mushrooms
• 250 g chicken liver (s)
• 25 leaves sage
• 4 tablespoon olive oil
• 1 medium onion (s)
• 4 clove (s) garlic
• Parmesan, grated
• salt and pepper

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Instructions

1. Clean the mushrooms with a brush and cut into thin slices. Peel and finely dice the onion and garlic. Wash the sage leaves, pat dry and finely chop. Cut the chicken liver into small pieces.
2. Heat two tablespoons of olive oil and sweat the diced onion and garlic cloves until translucent, then add the chopped sage, sweat with them and set aside.
3. Heat the remaining olive oil and fry the mushrooms and then add the chicken liver, fry for 3 minutes, season with salt and pepper and stir in the sage, garlic and onions.
4. In the meantime, bring plenty of water to the boil, add salt and cook the spaghetti al dente, drain and collect two to three tablespoons of pasta water.
5. Add the spaghetti and the collected pasta water to the sauce and mix well. Arrange on a plate and pour the grated Parmesan on top.