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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



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. Stock

100g/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




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.


More Pasta  Recipes  |    More Offal recipes  |   International Cuisines


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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