Fresh Pasta with Chicken Livers, Lemon and Garlic

Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

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.


  • 1 batch of pasta
  • 500g (1lb 2oz) fresh chicken livers, trimmed
  • 25g (1oz/¼ cup) grated Parmesan cheese
  • 1 tablespoon chopped chives

    For the Sauce

  • 200 ml (7fl oz/scant 1 cup) chicken stock
  • 1 large clove garlic, chopped
  • 50g (2 oz/½ cup) grated Parmesan cheese
  • 1 tablespoon creme fraiche
  • 150ml (5fl oz/10 tablespoons) olive oil, plus extra for frying
  • 1 tablespoon lemon juice
  • salt and pepper


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.