While the world rushes toward chicken Alfredo or shrimp scampi, a dedicated legion of diners orders this dish for its unapologetic, rustic richness. It is a masterpiece of texture and savory depth—tender pasta tossed with specifically seasoned livers, mushrooms, and a garlic-butter sauce that is deceptively simple yet incredibly difficult to replicate.
Fill a large pot with 5 quarts of water. Bring to a rolling boil and add 2 tablespoons of kosher salt. Add the linguine and cook 1 minute less than the package directions (it will finish cooking in the sauce later). Pasta House Linguine With Chicken Livers Recipe
Rinse the chicken livers under cold water. Pat them completely dry with paper towels—moisture is the enemy of a good sear. Using kitchen shears or a paring knife, trim away any visible connective tissue, greenish bile stains (if present), or sinew. Cut each liver in half or into bite-sized pieces (about 1-inch chunks). Season liberally with salt and pepper. Place the flour in a shallow dish and dredge the liver pieces lightly, shaking off excess. While the world rushes toward chicken Alfredo or
This dish is best served fresh. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet with a tablespoon of water or broth over low heat; avoid microwaving, as it can toughen the livers. Bring to a rolling boil and add 2 tablespoons of kosher salt
In a large, heavy-bottomed skillet (cast iron or stainless steel), heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat until shimmering. Carefully place the dredged chicken livers in a single layer (work in two batches to avoid crowding). Sear for 60–90 seconds per side until a deep golden-brown crust forms. The livers should still be pink inside at this stage. Remove with a slotted spoon to a plate and set aside.
Pasta House Co. linguine with chicken livers is a signature Italian-American dish characterized by a lightly seasoned cream sauce, fresh mushrooms, and pan-seared chicken livers