6 tbsp. olive oil
6 oz. dry white wine
4 garlic cloves, chopped sm.
1 1/2 lb. chicken gizzards, cut into sm. pieces
1 (28 oz.) can whole tomatoes, chopped
1 (8 oz.) can tomato sauce
6 oz. water
2 tsp. sugar
Salt to taste
1/2 tsp. ground black pepper
1/4 tsp. hot pepper
1 lb. linguine pasta

Use a 2 1/2 quart pot. Place in olive oil, wine, garlic, and gizzards. Over medium-high heat, brown gizzards for 10-12 minutes, stirring frequently. Add remaining ingredients and bring to boil. Lower heat and gently boil for 55 minutes, stirring often. Cook the linguine and pour the gizzard sauce over the pasta; serve. Makes 4-6 servings.