This sauce is creamy in appearance but contains little cream. The predominant flavour is from the olive oil which forms about one-third of its volume. Warmed olive oil would normally separate from the pasta and slide into a puddle at the bottom of the plate, but the texture created here by blending the oil with stock and cheese overcomes this. So why not use cream to achieve a creamy sauce? It seems reasonable, but unfortunately when used alone as the base of a sauce, cream is cloying and heavy, too much for something as mild as pasta.
Make and cook the pasta according to the recipe.
To make the sauce, heat the stock and garlic in a saucepan, then add the Parmesan and crème fraîche. Pour into a blender and process, adding the olive oil and lemon juice as it blends. Season to taste with salt and pepper.
Fry the chicken livers in a little oil until pink, then toss with the pasta and sauce. Garnish with Parmesan and chopped chives.
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