Cook the Spacatelli pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the cleaned and trimmed chicken livers to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the livers are browned on the outside but slightly pink on the inside. Season with salt and pepper.

Add the chopped red walnuts to the skillet and stir to combine with the chicken livers. Cook for an additional 2-3 minutes.

Add the cooked Spacatelli pasta to the skillet, along with the orange zest. Toss everything together gently until well combined.

Taste and adjust seasoning with salt and pepper if needed.

Serve the Spacatelli with Chicken Livers, Red Walnuts, and Orange Zest hot, garnished with fresh chopped parsley if desired.

Enjoy!