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Linguine with Kidney and Liver HT MC 30mins Serves 4 Hot Pasta Offal Vegetables Herbs Alcohol Main course Dairy Free Eggless Ingredients 2 tbsp Oil 1 Onion, chopped 8 Lambs' Kidneys, cored and sliced 3 Chicken Livers, chopped 1 garlic Clove, crushed 1 tbsp Flour 240ml/8fl.oz. Stock100g/4oz Mushrooms, sliced 1 x 200g/7oz tin Chopped Tomatoes 1 tbsp Fresh Parsley, chopped 150ml/5fl.oz. Red Wine Salt and Black Pepper 350g/12oz Linguine Freshly chopped Parsley to garnish
Instructions 1. Heat the oil in a frying pan, add the onion and sauté until soft and transparent. Raise the heat, add the kidneys, liver and garlic and fry for 5 minutes. 2. Sprinkle over the flour and cook for 1-2 minutes then gradually add the stock and bring to the boil, stirring constantly. Add the mushrooms, tomatoes, parsley wine, salt and pepper, cover and simmer for 20 minutes. 3. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes until just tender. 4. To serve - Drain the pasta and place on a warmed serving platter. Top with the kidney mixture, sprinkle the parsley over and serve immediately.
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