Chicken livers – you either love them or hate them, and personally I love them. In this dish the soft, succulent texture of the chicken livers is balanced with the slight saltiness of bacon and enhanced with a dash of dry sherry. The result is a rich, luscious meal with tastes that linger.

• 225g chicken livers, trimmed of fat and cut into chunks.
• 1 medium onion, finely sliced.
• 3 rashers of streaky bacon, cut into thin strips.
• 125g mushrooms, finely sliced.
• 1 clove of garlic, peeled and finely sliced.
• 1 tsp thyme leaves.
• A knob of butter.
• A splash of dry sherry.
• Salt and pepper.
• 1 tbls cream.
• A handful of fresh parsley, chopped
• 150g dried tagliatelle
• Olive oil.

1.Heat a little oil in a frying pan and cook the onion and bacon together for 4-5 minutes. Add the mushrooms, butter, garlic and thyme and fry for a further 3-4 minutes.
  
2.Add the chicken livers and cook for 4-5 minu
tes until soft. Add the sherry and heat until it has almost evaporated. Season with salt and pepper and finally add the cream, then heat until bubbling.

3.Meanwhile, cook the tagliatelle in plenty of
boiling water for the recommended time, then
drain and drizzle with a little olive oil. 
 
4.Turn the tagliatelle onto serving plates and spoon the chicken liver and bacon mixture over the top. Garnish with the chopped parsley and serve immediately.

SERVES 2.

Preparation time     10 minutes.
Cooking time:           20 minutes.