Pasta agli Spinaci con Fegatini

If you were traveling in Tuscany today, you might still find spinach pasta with a chicken liver sauce, but in the past and perhaps still in the best of all possible worlds, the pasta would be made with very finely chopped spinach and the sauce would have rabbit livers tossed with local grappa. When I asked Morena Spinelli for her advice in making the dish, she quoted an old saying, “Baccal, fegatina, e uova: più che cuoce, più che rassoda.”; Which is to say: “Salt cod, chicken livers