I chopped the livers up smaller than usual.
Sauce: fried shallot in butter, added garlic, and then a couple of large sloshes of white wine. Burnt that off and added a heaped teasp of tomato paste and some water from the cooking spaghetti. Added the chicken liver when the spaghetti had about 5 minutes to go.
I’m sure there is lots one could do with this basic recipe.