Step 1

Set a large iron skillet over medium-high heat.Add 1 tbsp of olive oil and when smoking hot add the chicken livers.Season with salt and pepper, cook 30 seconds to 1 minute on each side and take them out

Step 2

On the same iron skillet (no need to clean the livers left overs, it will add flavor to the sauce), add the butter, onions and sage.Cook until transparent and add the garlic, cook for 2 more minutes and add the white wine.Use a wooden spoon to scrape the bottom of the pan to add flavor to the sauce.Pour the heavy cream, season with some more salt and pepper and bring sauce to simmer.Reduce heat to low and cook for 3-4 more minutes until the sauce reduces a bit.

Step 3

Insert the chicken livers into the sauce (still on low heat) and cook for 5-7 more minutes until the livers are medium-well.meanwhile, set a bowl of salted hot water and drop in the pasta, cook according to manufacturer instructions.Drain pasta and set on a serving plate.Add parsley to the chicken liver cream sauce, remove from heat and place some of the livers and sauce on the pasta.Add some more fresh parsley, drizzle some olive oil and serve immediately.