1

In the center of each of the chicken livers is a white filament, so cut around this and keep it to the side, as you will need it to make the butter sauce. Chop the livers coarsely.

2

Put a large pan of water en to boil fer the pasta.

3

In a separate saucepan, heat half the vegetable oil and add the reserved chicken liver trimmings. Make sure all the pieces are spread out ever the pan, so they all touch the bottom. Leave en a high heat for about 2 minutes — the pieces should stick to the base of the pan, so gently scrape them off with a spatula and flip them ever. Let them stick to the pan again, then scrape them off again, so they won't burn. Turn down the heat and squash the pieces in the pan until you have a paste. Add the shallot, toss for another couple of minutes, then turn up the heat, add 2 tablespoons of brandy and carefully flame.

4

Add the white wine and cream, and reduce for 2 to 3 minutes or so. Turn the heat down to low.

5

Cut the 1 cup of butter into cubes, and slowly whisk it in. While you are doing so turn up the temperature slightly to keep the sauce from splitting, but once it is all incorporated turn the heat down again for the same reason. Pass the sauce through a fine sieve and keep warm.

6

In a sauté pan, heat the rest of the vegetable oil, add the chicken livers, season and turn ever. Turn down the heat, add the rest of the brandy, carefully flame again and season again. Add the 2 extra pats of butter, then put in the sage leaves and of the butter foam.

7

Put your pasta in the salted boiling water for a couple of minutes (checking after a minute), until al dente.

8

Drain, reserving some of the cooking water. Add a little of this to the pan containing the chicken livers, then put in the pasta and toss. Add the reserved liver butter sauce, taking care not to heat too much or the butter will split. Add the Parmesan, a little more cooking water, if necessary, and serve.