Linguine pasta, Sauté chicken livers, chorizo baby plum tomatoes, sherry vinegar

Serves 2

Ingredients:

250g x Chicken livers,
120g x chorizo sausage (sliced)
2 x sprigs of thyme,
200 g x ready made linguini pasta,
150g x crème fraiche
80 g x baby plum tomatoes cut into halves.
1 x tbsp of sherry vinegar,
1 x clove of minced garlic,
60 g x shaved parmesan

Method:

Sauté Chicken livers with crème fraiche, chorizo, thyme and linguini pasta.

Heat non stick pan on stove top, add shallot and garlic and cook with no colour for 1 minute then add livers cook for a further 2 minuets so livers are sealed all over, next deglaze with vinegar and add sliced sausage, cook for one minute to release any oil add crème fraiche, picked thyme leaves baby plum tomato halves and pasta toss together and using a meat fork twist pasta into a ball and present in bowl add sauce from the pan over and around and finish off with shaved parmesan, serve.