Spelt Rigatoni with Chicken Livers, Leeks and Sage
"Chef Marco Canora likes spelt pasta, which is made with an ancient strain of wheat, but any good-quality whole-wheat rigatoni will work. Just check the ingredient list to make sure itâ??s whole grain and doesnâ??t contain sugar, colorings or other additives. Canora also recommends buying livers from pastured chickens because theyâ??re more nutritious than those from factory-farmed birds...."
INGREDIENTS
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1 pound spelt rigatoni
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3 tablespoons unsalted butter
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1 tablespoon extra-virgin olive oil
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3 scallions, thinly sliced
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2 leeks, white and light green parts only, thinly sliced
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1 large shallot, thinly sliced
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Fine sea salt
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Pepper
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2 tablespoons chopped sage
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1 pound chicken liversâ??trimmed, patted dry and cut into 1/2-inch pieces
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1/4 cup dry white wine
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1 cup freshly grated Parmigiano-Reggiano cheese
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Lemon wedges, for serving
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