1 lb. chicken livers, halved
1 tsp. salt
1/4 tsp. pepper
1 tbsp. dried sage
4 tbsp. butter
2 slices raw bacon, diced fine
1/4 c. dry white wine

Season livers with salt, pepper and sage. Heat butter and bacon together in medium skillet. Add livers, cook 5 minutes until browned. Stir in wine, let simmer 2 minutes. Spoon livers and sauce over spaghetti. Yield: 4 to 6 servings.