Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

LINGUINE AND CHICKEN LIVERS

List of Ingredients




LINGUINE AND CHICKEN LIVERS
Rich and Charlie's

1 pound linguine
Vegetable oil, for deep-frying
1 pound fresh chicken livers, rinsed and well drained
2 quarts half-and-half
1/4 cup finely chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup (2 sticks) butter
1 pound fresh mushrooms, sliced
4 tablespoons chopped fresh parsley, divided
3 cups freshly grated imported Parmesan cheese

Cook linguine according to package directions, undercooking slightly
(pasta should be about 3/4 done). Drain; plunge into cold water. Set
aside.

Preheat oil to 325 to 350 degrees in a large pot or deep-fryer. Place
chicken livers gently into oil; cook 3 to 6 minutes. Remove livers;
place on paper towels to absorb the oil.

Drain pasta. In a large pot, combine half-and-half, garlic, salt,
pepper, butter, cooked pasta, mushrooms and chicken livers. Cook on
high about 15 minutes or until sauce begins to thicken and stick to
the linguine; reduce heat to low. Add 3 tablespoons parsley and
cheese; cook, stirring, until sauce becomes creamy. Sprinkle on
remaining 1 tablespoon parsley as garnish.

Yield: 4 to 6 servings.

Tester's note: Portions at Rich and Charlie's are quite large. We
would call this 6 to 8 home-size servings.

Recipe