Spaghetti a la Caruso Recipe (Domenico Zurlo's Favorite

Our Grandparents Favorites Pheasant Cacciatore Italian Chicken Stock Pasta Asciutta Sauce Spaghetti a la Caruso 2005 Sauvignon Blanc 2005 Glissando	Spaghetti a la Caruso ( Domenico Zurlo's Favorite)
	1 pound chicken livers, well drained and coarsly chopped 1 pound spaghetti (use a thick noodle, such as bucatini) 8 quarts water 1/2 pound mushrooms 1/2 cup olive oil 6 or more cloves, garlic, minced 1 cup dry sherry (Marsala or Madeira is best) 1 cup coarsely chopped fresh basil 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 cups grated Romano cheese
	Heat olive oil in large, deep-sided skillet. Add mushrooms when oil is hot. Sauté mushrooms until slightly crispy, then add chicken livers and stir frequently, browning on all sides. While chicken livers are being sauteed, add a teaspoon of salt and a few drops of olive oil to boiling water, and then add spaghetti. While spaghetti is cooking (about 12 minutes), add wine to chicken livers and mushrooms, continue to stir until wine is reduced by 1/2, then reduce heat and add garlic, basil, salt and pepper. As soon as spaghetti is cooked, drain and add to the skillet, adding a cup of grated cheese (reserving the second cup to sprinkle on top of the servings), and toss until the livers, mushrooms and spaghetti are well mixed. Serves about a 6 as main course, or 12 as a side dish with roasted chicken. *Enjoy with our 2005 Pinot Noir.*