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Spaghetti with Chicken Livers and Asparagus

This rustic yet elegant spaghetti dish features tender chicken or duck livers seared with aromatic sage and sweet leeks, then tossed with crisp-tender asparagus and perfectly cooked whole wheat spaghetti. A rich sauce is created by deglazing with white wine and emulsifying with starchy pasta water, finished with a generous shaving of Parmigiano cheese for a hearty and flavorful meal.
Print Recipe
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3802.3 kcal

Equipment

  • 1 Large Stockpot For boiling pasta
  • 1 Large Skillet For sautéing livers and vegetables
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Colander For draining pasta

Ingredients
  

Main

  • 1 pound spaghetti prefereable whole wheat (Misurca brand is terrific)
  • 1 pound chicken or duck livers cleaned and sliced into chunks if large
  • 1 pound asparagus trimmed
  • 16 sage leaves
  • 1/2 cup good quality but not best extra virgin olive oil
  • 4 tablespoons butter
  • White pepper to taste
  • Salt to taste
  • Splash dry white wine or vermouth
  • 1 cup pasta water reserved
  • 1 leek cleaned, halved lengthwise and cut into half moons
  • Shaved parmagiana chees for garnish

Instructions
 

  • Bring a large pot of generously salted water to a rolling boil for the spaghetti.
  • While water heats, clean and slice chicken livers into chunks if large, trim asparagus, and clean/cut leek into half moons.
  • Add spaghetti to boiling water and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain spaghetti and set aside.
  • In a large skillet, heat the olive oil and butter over medium-high heat. Add the cleaned and sliced leek along with the sage leaves and sauté until the leek is softened and aromatic, about 3-5 minutes.
  • Increase heat to high, add the chicken livers to the skillet. Sear quickly for 2-3 minutes per side until browned on the outside but still slightly pink inside. Season with salt and white pepper.
  • Pour in the splash of dry white wine or vermouth, scraping up any browned bits from the bottom of the pan to deglaze. Let it reduce slightly.
  • Add the trimmed asparagus to the skillet with the livers and leeks, tossing to combine.
  • Add the cooked spaghetti to the skillet. Pour in about 1/2 to 1 cup of the reserved pasta water, tossing vigorously to create a silky sauce that coats the pasta and ingredients.
  • Taste and adjust seasoning with additional salt and white pepper as needed.
  • Serve immediately, garnished generously with freshly shaved Parmigiano cheese.

Notes

The key to this dish is perfectly cooked chicken livers – sear them quickly over high heat to achieve a beautiful crust while keeping the interior tender and pink. Overcooking will render them tough and dry. Blanched asparagus added at the end maintains its vibrant color and crisp-tender texture. The combination of olive oil and butter provides excellent flavor and heat transfer for sautéing. Always reserve plenty of starchy pasta water; it's essential for emulsifying the sauce and creating a silky coating for the spaghetti. Ensure leeks are thoroughly washed, as they can hide grit. A splash of dry white wine or vermouth for deglazing adds a crucial layer of acidity and depth. Finish with freshly shaved Parmigiano for optimal flavor and presentation.