Chicken Liver and Yeast Extract Tagliatelle

Heat the oil in a frying pan and chop the livers into bite-sized chunks. Fry the livers for 1-2 mins on each side, or until golden all over. Transfer to a plate. Chuck the mushrooms into the pan and fry for 7 mins, then transfer to a separate plate.
Meanwhile, cook the tagliatelle until al dente in boiling salted water. Heat the butter and yeast extract in a frying pan, stir in 2 tbsp of the pasta water and return the livers to the pan. Cook for 4 mins, then drain the pasta and add to the pan. Toss to coat in the sauce, then stir in the mushrooms and herbs to serve.

25 mins

4 serving

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