4 garlic cloves, finely chopped
20g/1¾oz fresh flatleaf parsley leaves, chopped, to garnish
2 x 400g tins plum tomatoes
450g/1lb fusilli pasta
sea salt and freshly ground black pepper
1 tsp ground cayenne pepper
3 tbsp extra virgin olive oil
1 tsp sweet paprika
1 tsp smoked paprika
2 tbsp rapeseed oil
2 tbsp tomato purée
340²µ/11¾´Ç³ú chicken livers