Willem’s pasta

Boil the noodles in salted water until just soft and drain. Heat half the oil in a pan and sauté the onion, celery, red pepper and sliced mushrooms until soft. Remove from the pan and set aside. Add the remaining oil to the pan and fry the chicken livers until just tender. Add the noodles and vegetables and mix. Blend the water, white wine and yoghurt and pour over the chicken liver mixture. Season with thyme and to taste with salt and pepper. Also add a few drops Tabasco sauce. Blend the cornflour with a little water and add to the mixture, stirring until the sauce thickens and comes to the boil. Transfer to a serving dish.