Recipe - Chicken Liver Penne

400 g Chicken livers; chopped into
~2cm dice
500 g Penne pasta
12 Fresh basil leaves; finely
chopped
6 Cloves garlic; crushed
3 teaspoon Paprika
2 teaspoon Ground cumin
1 teaspoon Red chilli pwdr
1 teaspoon Sesame oil
1 tablespoon Olive oil

Mix chicken livers, paprika, cumin, chilli powder, and sesame oil and allow
to stand for 2030 mins. Either shallow fry in the olive oil, or brush with
olive oil and grill. If oil is omitted, then grilling on a nonstick suface
is a good idea! Cook pasta until al dente, and drain. Mix in basil leaves,
garlic, and cooked chicken livers.

Resist the temptation to top with grated parmesan, and serve. Posted to
Digest eatlf.v097.n198 by greg martin g.martin@mailbox.uq.edu.au on Aug
06, 1997