1 lb. chicken livers
6 tbsp. butter
1 c. sliced mushrooms
1/2 c. chopped onion
1/2 c. diced green pepper
2 cloves garlic, minced
1 can (28 oz.) tomatoes (cut up) & 1 can (15 oz.) tomato puree
2 tsp. crushed basil
2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
12 oz. linguine noodles
2 tbsp. parsley

Saute livers in 4 tablespoons butter until browned.

Saute mushrooms, onions, peppers and garlic in remaining butter. Add puree, tomatoes, spices; bring to a boil, lower heat and simmer for 30 minutes (uncovered).

Cook linguine in boiling salted water until tender. Drain; add livers, tomato sauce; simmer 5 minutes. Serve tomato sauce over linguine mixture.