Ingredients

• 340g/11¾oz chicken livers
• 2 tbsp rapeseed oil
• 1 tsp ground cayenne pepper
• 1 tsp sweet paprika
• 1 tsp smoked paprika
• 4 garlic cloves
• finely chopped
• 2 x 400g tins plum tomatoes
• 2 tbsp tomato purée
• 3 tbsp extra virgin olive oil
• 450g/1lb fusilli pasta
• sea salt and freshly ground black pepper
• 20g/1¾oz fresh flatleaf parsley leaves
• chopped
• to garnish

Directions

• Place the livers on pieces of kitchen paper and pat them dry. Trim the livers and cut them into 3 or 4 pieces.
• Heat the oil in a large frying pan over a medium–high heat. Add the cayenne pepper
• sweet paprika and smoked paprika to the pan and stir for 1 minute. Add the garlic and immediately remove the pan from the heat. Leave the garlic to infuse in the hot oil for about 30 seconds.
• Return the pan to the heat and add the liver pieces in a single layer. Cook for around 2 minutes
• without moving the pieces
• until brown on the underside. Lift the pan from the heat and swirl to mix the juices. Return to the heat
• turn the liver pieces over and brown on the other side for about 2 minutes.
• Add the tomatoes and tomato purée to the pan and stir. Bring to a simmer then stir in the oil and season with salt and pepper. Reduce the heat and simmer for 10–15 minutes
• stirring occasionally until the sauce has thickened and the liver is just cooked through.
• Bring a large saucepan of salted water to the boil. Add the pasta and cook for 8–10 minutes
• or until cooked but still al dente. Drain the pasta in a colander.
• Spoon about a quarter of the liver sauce into a warmed serving bowl. Add the pasta and top with the remaining sauce. Garnish with the parsley and serve immediately.