Serious Eats: Recipes

Giblet Pasta

[Photo: Chichi Wang]

The richness of the liver thickens the sauce and helps it cling to your strands of pasta. Between bites of pasta, you'll get tender slivers of neckbone meat and slightly chewy bits of gizzard—a really enjoyable contrast of textures with very little effort on your part.

Printed from http://www.seriouseats.com/recipes/2010/12/the-nasty-bits-giblet-pasta-gizzards-liver.html

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