Spaghetti a la Caruso

10 oz. chicken livers
2 tsp. flour
1 Tbs. olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
1/2 cup sliced mushrooms
1 cup chopped peeled tomatoes
1/2 cup red wine
Salt and pepper to taste
1 lb. pasta, cooked al dente

Coat chicken livers with flour.
Heat oil in a large skillet over medium heat, add chicken livers and fry until browned, no more than 5 minutes total.
Remove chicken livers from pan with slotted spoon and set aside.
Sauté onion and garlic in oil remaining in pan.
Add the rest of the ingredients except the pasta to the pan.
Simmer for 10 minutes and serve over cooked pasta.

Source of recipe: Chiffonade