John Pleshette's Fettuccine with Chicken Livers and Peas

John Pleshette's Fettuccine with Chicken Livers and Peas

Fresh peas are starting to pop up in the farmers markets and those little crunches of green cuts through the richness of the livers.  You can substitute frozen peas, just make sure they are room temperature before you add them to the pasta.

Fettuccine with Chicken Livers and Peas
Serves 2-4

1 lb. of fettuccine
1/2 lb. of chicken livers
1 shallot
Butter
Olive oil
3/4 cup of peas
Parmesan cheese

Bring a large pot of water to a boil.  Salt generously. Shell the peas.  Peel and thinly slice the shallot. Wrap the livers in several layers of paper towels to dry thoroughly. Put the pasta in the water.  

When the pasta is nearly done, heat a large sauté pan over a medium high flame.  Salt and pepper the livers.  

Put a splash of oil and 3 tbsps of butter in the pan.  When the butter melts and the foam subsides, toss in the livers.  Brown on both sides over high heat about a minute a side.  Add the sliced shallots, stir into the livers for 30 seconds and remove from the heat.  

Scoop 1/2 cup of pasta water and set aside.  When the pasta is cooked, add the peas to the pot, drain in a colander.  

Return livers to the heat and add the pasta.  toss gently to coat the pasta with the livers and peas.  Add a little pasta water if necessary.

Grate some parmesan over the pasta.  Serve the rest on the side.

CellarWise Wine Pairing
Traditionally styled wines seem best here, and either red or white will do. The peas favor whites with similar elements, the oft-ignored Italian classic Vermentino’s green pea and hay flavors seeming perfect.  It ages well so you can look for wines as far back as ’04 or ‘05, but you’re likely find more ‘06s and ‘07s in stores. The Argiolas Vermentino di Sardegna “Costamolino” is stellar and retails for about $15. Another widely available version is the Antinori Vermentino Bolgheri Tenuta Guado al Tasso, selling for about $19. A special treat if you can find it is the Vermentino “Ariento” from Tuscany’s Massa Vecchia, a unique and expensive wine that’s worth the search to find.  Reds will need good acidity, and something with black pepper notes seems right.  The impressive ’07 Bodegas Borsao Garnacha Campo de Borja “Monte Oton” is just $8 and should work wonderfully.  The Delas Cotes du Ventoux, a great ’07 Rhone that’s $10 is another fine option. If your area is served by a Trader Joe's retailer look for their Italian direct-import line “Epicuro”, including a Vermentino as well as Nero d’Avola, Aglianico, and Salice Salentino reds. Selling for $6, they’re correct affordable options here.