Instructions: Heat 25g (1oz) butter in a saucepan and fry the chopped chicken livers and onion for about 5 minutes. Add the wine, raise the heat and boil to evaporate the alcohol. Lower the heat, pour in the chicken stock and simmer gently for about 5 minutes.

Meanwhile, bring a large saucepan of salted water to a rolling boil. Add the pasta and stir to separate the strands. Boil rapidly for 2-3 minutes, depending on how fine the pasta is, then drain carefully.

Return the pasta to the saucepan and add the chicken livers. Add the remaining butter and toss everything together very thoroughly. Arrange in a warmed serving dish or bowl, sprinkle generously with freshly grated parmesan cheese and serve at once.

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