In a castiron pan add a little butter and heat until its just foaming. Add the sage leaves and fry until they crackle. Once they reach an even dark green colour transfer to a sheet of kitchen roll to drain, then season the leaves with sea salt and set to one side.
Place a large pan of salted water on the hob to boil. Add the pasta and cook until al dente.
Take a castiron frying and place over a medium heat. Sauté the shallot, garlic and chilli in a little butter until soft. Turn the heat up and add the cider brany, then reduce until the cider just covers the base of the pan. Add the chicken stock and reduce to the same level. Check the seasoning, then transfer to a small bowl and set to one side.
To the same pan add a little more butter and once hot, throw in the chicken livers and sizzle on each side for 1 minute. Add the shallot mixture back to the pan as well as the parsley. Add any remaining butter to the pan to make a glossy sauce.
Combine the pasta with the chicken liver sauce, then serve with scattered sage leaves and a good crack of balck pepper.