Pasta of the Month - Tagliatelli with Chicken Livers

Warning: This is not for the faint of heart or for finicky children! But if you lived in Italy your Nonna would have prepared this. Papa would have gone out to the yard earlier in the day to fetch some chickens or perhaps hunt for some wild boar or rabbits. Maybe he would have foraged for some mushrooms along the way. He'd bring back all his trophies for Nonna to create her feast for la famiglia. And this is what she made. The only thing missing are the fresh truffles!

1 container of chicken livers, drained and cut up

3 garlic cloves, minced

1/2 c chopped onion

1/4 c olive oil

7 large mushrooms, sliced

handful of chopped Italian parsley

handful of chopped basil

1/4 c butter

Parmesan

red pepper to taste

pkg of tagliatelle or wide egg noodles

1/2 c reserved pasta water

another drizzle of olive oil

Saute garlic, onion and mushrooms together with the olive oil in a large skillet. Meanwhile, cook pasta for approx. 10 minutes in boiling water. Add livers to the skillet and stir while cooking. Add parsley, basil and pasta water. Drain the pasta and transfer to the skillet. Mix and add the butter and red peppers. When the butter has melted place in serving bowl and sprinkle with parmesan. That was nonna's primi course. On to the secondi!