Name: Fusilli with Chicken Livers and Neonata
Yield: Serves 6
Cuisine: American
Ingredients: ¼ cup (13 g) chopped fresh flat-leaf parsley; 1 cup (100 g) grated Parmigiano-Reggiano cheese; 2 tablespoons drained and chopped capers (not salt-packed); 2 cups (480 ml) passata or tomato purée; ¼ cup (60 ml) extra-virgin olive oil, plus additional for drizzling; 2 teaspoons kosher salt, plus more for the pasta cooking water; 2 tablespoons neonata (a spicy Italian fish sauce); ⅓ cup (75 ml) extra-virgin olive oil; Pinch crushed red pepper; 2 cups (270 g) frozen peas; 1½ cups (190 g) finely diced onion; 1¼ pounds (570 g) chicken livers, rinsed, dried, cleaned (blood veins and sinew removed), and roughly chopped; 1 pound (455 g) dried long fusilli pasta; 1 tablespoon fish sauce; 2 tablespoons unsalted butter; 3 cloves garlic, thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

It’s shocking to me how much people love this dish—I never thought of chicken livers as being something that people crave, but whenever we’ve had this on the menu, people have gone crazy for it. As usual, the key is the interplay of the flavors: the iron content of the liver mixed with the sweetness of peas and the pungent spice of neonata. Neonata is a condiment from southern Italy, made from baby fish and peppers. (Neonata means “newborn” in Italian.) It isn’t hard to find online,

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