Ingredients

Steps

• Boil a large pan of lightly salted water for the pasta.
• Heat 12.5g of butter and olive oil in a frying pan.
• Fry the liver for 1-2 minutes per side until browned, then remove to a warm plate.
• Add port to the pan and boil until reduced by half.
• Add vinegar and stock, then boil until the liquid reduces by half again.
• Cook the pasta for 2-3 minutes until tender, then drain.
• Toss the pasta with the remaining butter and sage.
• Divide pasta between plates and top with the liver.
• Whisk crème fraîche into the sauce and spoon over the dish.