Chicken Liver and Yeast Extract Tagliatelle
Chicken Liver and Yeast Extract Tagliatelle



  • 380g chicken livers, cleaned and trimmed
  • 2 tsp olive oil
  • 300g sliced mushrooms
  • 300g tagliatelle
  • 70g butter
  • 1 tsp yeast extract
  • Snipped chives
  • Chopped parsley
  • 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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