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Pasta in a Mustard Cream Sauce




Source of Recipe


James Martin from Ready Steady Cook


List of Ingredients




225g/8oz festiaola pasta
100ml/3½fl oz cream
30g/1oz grainy mustard
110g/4oz liver, cut into strips
55g/2oz fresh flatleaf parsley, chopped
1 tbsp olive oil
salt and freshly ground black pepper

Recipe



1. Bring water to the boil in a large saucepan.
2. Preheat a small saucepan and a griddle pan.
3. Place the pasta in the boiling water. Cook for 8 minutes.
4. Pour the cream into the medium saucepan. Add the mustard and stir well. Simmer.
5. While the sauce is heating through, season the liver and rub with olive oil. Place in the griddle pan and griddle for 5 minutes.
6. Drain the pasta.
7. Add the parsley to the cream sauce.
8. Mix the pasta with the cream sauce. Divide into two bowls.
9. Top the pasta with the griddled liver and serve.

Serves 2.