Volkorenspaghetti met kippenlevers

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  • strict warning: Declaration of views_plugin_row::options_validate() should be compatible with views_plugin::options_validate(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Declaration of views_plugin_row::options_submit() should be compatible with views_plugin::options_submit(&$form, &$form_state) in /home/toprecep/public_html/sites/all/modules/views/plugins/views_plugin_row.inc on line 134.
  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.

400 gr kippenlevers
2 teentjes knoflook
400 gr volkorenspaghetti
zout
100 gr boter
3 blaadjes salie
peper van de molen
1/2 dl witte wijn
50 gr geraspte Parmezaanse kaas

Verwijder de zeentjes en het vet van de kippenlevers en snijd ze in
stukjes.
Pel de knoflook en snijd de teentjes in plakjes.
Kook de spaghetti al dente.
Verhit intussen de boter in een pannetje en fruit de knoflook met de
salieblaadjes.
Voeg de kippenlevers toe en bak die 3 minuten onder regelmatig keren.
Kruid met peper en zout en giet de wijn erbij.
Roer de aanbaksels van de panbodem en laat de saus nog 1 minuut uitdampen.
Giet de pasta af, meng de saus erdoor en bestrooi met versgeraspte Parmezaanse
kaas.