Spaghettini with Chicken Livers
Elevate your pasta night with a sophisticated twist by trying this Spaghettini with Chicken Livers recipe. Perfectly al dente spaghettini is tossed in a rich, velvety sauce made with tender chicken livers, aromatic garlic, and a splash of dry white wine. Fresh parsley and thyme add a burst of herbaceous flavor, while sautéed onions provide a touch of sweetness. The combination of olive oil and butter ensures a luxurious texture, making every bite irresistible. This quick and elegant dish comes together in just 35 minutes, making it ideal for busy weeknights or an impressive last-minute dinner. Pair it with a crisp salad and a sprinkle of Parmesan cheese for a complete dining experience. With its creamy, savory notes and delicate balance of flavors, this pasta dish is sure to delight.
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Recipe Information
Ingredients
- 400 g spaghettini
- 300 g chicken livers
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 120 ml dry white wine
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1 to taste salt
- 1 to taste black pepper
- 50 g grated Parmesan cheese (optional)
Instructions
Clean the chicken livers by removing any sinew or connective tissue. Pat them dry with paper towels and set aside.
Bring a large pot of salted water to a boil. Cook the spaghettini according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the rest. Set the pasta aside.
Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Increase the heat to medium-high and add the chicken livers to the skillet. Season with a pinch of salt and black pepper. Sear the livers for 2-3 minutes on each side until browned but still slightly pink in the center.
Deglaze the skillet by adding the white wine. Scrape up any browned bits from the bottom of the pan and let the wine simmer for 2-3 minutes until reduced by half.
Lower the heat to medium-low and sprinkle in the fresh thyme leaves and chopped parsley. Stir to combine, and cook for another 1-2 minutes.
Add the cooked spaghettini to the skillet, tossing gently to coat the pasta with the sauce. If the mixture looks too dry, stir in a bit of the reserved pasta cooking water until the desired consistency is achieved.
Taste and adjust seasoning with more salt and pepper as needed.
Serve immediately, topped with additional chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
