Bring a large pot of salted water (2 tbsp kosher salt per gallon) to a rolling boil. Add the linguine and cook according to package directions until al dente . Reserve 1 cup of pasta water before draining.
Classic Comfort: Pasta House-Style Linguine with Chicken Livers Pasta House Linguine With Chicken Livers Recipe
In a large skillet or sauté pan (12-inch), heat 2 tbsp of the butter and 3 tbsp olive oil over medium-high heat. When the foam subsides, add the dredged chicken livers in a single layer (work in two batches if needed). Sear for 1–2 minutes per side until browned but still slightly pink inside. Do not overcook, or they become grainy. Transfer livers to a plate with a slotted spoon. Bring a large pot of salted water (2