Fresh fettuccine with chicken-liver sauce from Food & Wine Magazine, December 2010 (page 110)

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Notes about this recipe

  • L.Nightshade on January 18, 2012

    Mr. Nightshade made fresh pasta at my request. We love chicken livers with pasta, and we get delicious livers from our organic, free-range ranch. But this was awful. Actually, Mr. NS claimed it was OK, but when asked, couldn't cite anything I've ever cooked that was worse than this. It was kind of like a bad liver pate, tossed with pasta. Then some tomatoes were thrown in that didn't really blend with the dish. Sooo disappointing!

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