Instructions: Soak the dried mushrooms in 2 cups water for 1 hour. Drain, chop and reserve both mushrooms and cooking liquid.

In a 12- to 14-inch saute pan, combine 2 tablespoons olive oil and the bacon and slowly render the fat from the bacon. Add the chicken giblets, increase the heat and cook until they are browned. Add the carrot and onion and saute over high heat 3 minutes. Add the garlic and season with salt and pepper to taste. Add the clove, bay leaf and wine and simmer 30 minutes. Pass the sauce through a fine strainer, return it to the saucepan and stir in the tomato paste.

Over high heat add the scallions and prosciutto and saute for 3 minutes. Add the chopped mushrooms and about 1/2 of the soaking liquid and bring to a rapid boil. Reduce to a simmer and cook 10 minutes. Add the tomatoes and salt and pepper to taste.

Add the chicken livers and saute over high heat 3 minutes. Season with salt and pepper to taste and add to the tomato sauce. Keep sauce at a low simmer.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Add the pasta and cook until tender yet al dente, about 2 minutes. Drain the pasta and toss it in the saute pan with the prepared sauce, over high heat for 1 minute.

Divide evenly among 4 warmed pasta bowls and top with the grated cheese. Serve immediately.

This recipe yields 4 to 6 servings.

Description: "(Fettucine Verde Ai Fegatini)"

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