Instructions: Trim roots & any wilted tops from green onions. Cut each onion in half lengthwise; then in quarters crosswise; very thinly slice each piece. Set aside. In a large, heavy skillet, melt butter in oil. Meanwhile, dredge liver slices in flour. When butter is melted & hot, add liver. Then add diced onions, green onions & garlic; cook until liver & onions are lightly browned. Turn liver & season with salt, black pepper, crushed red pepper & herbs. Cook until browned on second side, adding more butter & oil as needed to prevent sticking. Mix tomato sauce, wine, vinegar & lemon juice; pour over liver; reduce heat so sauce simmers. Cook a few minutes until flavors are blended. Taste & adjust seasonings. Place liver slices on warmed plates or arrange around mound of spaghetti on platter if desired.

Top with sauce, sprinkle with parsley & serve.

Makes 4 servings.

TIP: To
prepare spaghetti, cook enough dried spaghetti for 4 servings according to package directions. Drain & toss with 1/4 cup extra-virgin olive oil and 1/4 cup melted unsalted butter. Then toss with 1/2 cup or more freshly grated Parmesan cheese.

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