Spaghetti Alla Caruso ( Tenor Spaghetti )

Ingredients

• 1 lb chicken liver, separated into individual lobes and all visible fat removed
• 1 cup all-purpose flour, for dredging
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 small onion, diced
• 4 ounces cremini mushrooms, sliced
• 4 ounces shiitake mushrooms, sliced
• 1 cup dry red wine

• 1 (28 ounce) can peeled san marzano tomatoes
• 1/4 cup fresh flat-leaf Italian parsley, chopped
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt

• 1 (1 lb) box spaghetti, cooked al dente according to package directions
• freshly grated parmigiano-reggiano cheese

Directions

1. 1

   Season the flour with a little salt and pepper. Dredge the chicken livers in the flour.

2. 2

   In a large skillet, over medium-high heat, heat the olive oil and saute the chicken livers until brown and firm. Remove the chicken livers from the pan and set aside.

3. 3

   Add the butter to the pan and saute the garlic, onion, and mushrooms for 5 minutes. Add the wine and reduce to about half. Puree the tomatoes in a blender and add to the pan.

4. 4

   Slice the chicken livers in half and add them to the pan. Add the parsley and season with salt and freshly ground black pepper. Reduce heat and cook on low for about 30 minutes.

5. 5

   Meanwhile, in 6 quarts of boiling, salted water, cook the spaghetti until al dente, according to package instructions. Drain and plate the pasta. Cover with the sauce and garnish with some parsley. Serve immediately with freshly grated Parmigiano-Reggiano cheese.