“I first ate this wonderful dish in San Francisco (it was a favorite of the famous Tenor, +created by him). Although rich (I only prepare it VERY occasionally), it's well worth the calories and cholesterol. Although I can go home S.F. and EAT IN N. Beach (an Italian Area of S.F.), I try and recreate the feel of a real Italian restaurant.”
1hr 15mins

Ingredients Nutrition


  1. Flour the chicken livers, shaking off any excess and reserve on a plate.
  2. In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
  3. Add onions to skillet and saute for 3 minutes. Add 1 lb of livers and mushrooms; brown for 5 minutes.
  4. Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 minutes.TASTE.
  5. Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
  6. Place spaghetti on a heated serving platter and sprinkle with 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
  7. Serve immediately.
  8. From Mary Lombardi, Gurnee +larry#1 + Popsie:

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