Tagliarini with Liver and Spinach

A great pasta dish for any occasion:

1. clean liver and cut into 1 cm wide strips. Marinate in wine for 1 hour. Clean, rinse and drain spinach. Clean mushrooms, halve and cut into thin slices. Peel and finely dice shallots and garlic. Roast the pine nuts without fat until golden brown and chop finely. 2.

In a large frying pan melt 60 g butter. Sauté half of the shallots until translucent, add spinach and cook for 2 minutes. Toss a few times. Season with salt and pepper. In a second frying pan, melt the remaining butter. Add remaining shallots, garlic and mushrooms and sauté for 2 minutes until translucent. Season with salt and pepper.

3. drain liver. Roast in hot oil for 2 minutes, season with salt and pepper. Cook pasta al dente in enough boiling salted water according to package instructions, drain, but do not quench. Heat spinach and mushrooms in a frying pan. Add the tagliarini, liver and pine nuts, heat briefly and serve on the spot with the pecorino.

Time needed : 70 min (plus time for marinating).

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